📝 About This Recipe
This quintessential comfort dish is the culinary equivalent of a warm hug, featuring a golden, clarified broth infused with garden-fresh aromatics. By gently poaching the chicken and simmering the mirepoix to perfection, we unlock a depth of flavor that store-bought versions simply cannot replicate. It’s a timeless classic that balances tender poultry, silky egg noodles, and a bright finish of fresh herbs to soothe the soul and satisfy the palate.
🥗 Ingredients
The Aromatics & Base
- 2 tablespoons Unsalted Butter (or olive oil for a lighter version)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4-inch rounds)
- 3 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
The Broth & Protein
- 1.5 pounds Chicken Breast or Thighs (boneless and skinless)
- 8 cups Chicken Stock (high-quality or homemade)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves (whole)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Noodles & Finishing Touches
- 6 ounces Wide Egg Noodles (about 3-4 cups dry)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (optional, for extra brightness)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, melt the butter over medium heat until it begins to foam slightly.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic brown or turn bitter.
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4
Pour in the chicken stock, then add the dried thyme, bay leaves, salt, and black pepper. Stir to combine the aromatics.
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5
Carefully submerge the raw chicken breasts or thighs into the liquid. Bring the mixture to a gentle boil.
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6
Once boiling, immediately reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F).
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7
Using tongs, remove the chicken from the pot and transfer it to a cutting board. Let it rest for 5 minutes before shredding with two forks or cutting into bite-sized cubes.
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8
While the chicken rests, increase the heat of the broth back to medium-high and bring to a rolling boil.
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9
Add the wide egg noodles to the boiling broth. Cook according to the package instructions, usually about 7-9 minutes, until they are 'al dente'.
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10
Once the noodles are tender, reduce the heat to low and stir the shredded chicken back into the pot.
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11
Stir in the fresh lemon juice, parsley, and dill. The lemon juice is the secret 'chef's touch' that cuts through the richness and brightens the entire soup.
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12
Remove the bay leaves. Taste the broth one last time and add more salt or pepper if needed. Serve immediately while steaming hot.
💡 Chef's Tips
For the best flavor, use bone-in chicken thighs and remove the skin; the bones add incredible body to the broth. If you plan on having leftovers, cook the noodles separately and add them to each bowl; this prevents the noodles from absorbing all the broth and becoming mushy in the fridge. Don't skip the lemon juice—it acts as a flavor enhancer that makes the chicken and herbs pop. Sautéing your vegetables in butter rather than oil provides a classic, silky mouthfeel characteristic of traditional French cooking. Always use 'Low Sodium' stock if buying store-bought so you can control the salt level yourself.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or a warm baguette for dipping. A crisp green garden salad with a light vinaigrette balances the warmth of the soup. Pair with a glass of chilled Sauvignon Blanc or a light, buttery Chardonnay. For an extra kick, serve with a small dish of freshly grated horseradish or a dash of hot sauce on the side. Top with a few extra cracks of black pepper and a sprig of fresh dill for a beautiful presentation.