📝 About This Recipe
This quintessential American comfort classic captures the heart of diner-style soul food with its crystal-clear golden broth and tender ribbons of egg noodles. By gently poaching the chicken and building a deep aromatic base of mirepoix and fresh herbs, we create a restorative bowl that tastes like a warm hug from grandma. It’s a timeless masterpiece that balances savory richness with the bright, clean finish of fresh parsley and lemon.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 3 medium Carrots (peeled and sliced into 1/4 inch rounds)
- 3 large Celery Stalks (sliced into 1/4 inch crescents)
- 4 cloves Garlic (minced)
The Broth and Protein
- 1.5 pounds Chicken Thighs (boneless, skinless for ease or bone-in for extra flavor)
- 8 cups Chicken Stock (low-sodium, high-quality)
- 2 pieces Dried Bay Leaves
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 8 ounces Wide Egg Noodles (dried)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until it begins to foam.
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2
Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes 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 and add the bay leaves, fresh thyme, salt, and black pepper. Stir well to combine.
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5
Carefully submerge the raw chicken thighs into the liquid. Increase the heat to medium-high and bring the soup to a gentle boil.
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6
Once boiling, immediately reduce the heat to low. Cover the pot and simmer gently for 20-25 minutes, or until the chicken is cooked through and tender.
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7
Using tongs, remove the chicken from the pot and transfer it to a clean cutting board. Let it rest for 5 minutes.
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8
While the chicken rests, bring the broth back to a light boil. Add the wide egg noodles and cook according to the package directions (usually 7-9 minutes) until al dente.
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9
While the noodles cook, shred the rested chicken into bite-sized pieces using two forks, or dice it into cubes if you prefer a more uniform look.
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10
Once the noodles are tender, return the shredded chicken to the pot. Stir to incorporate and heat through for 2 minutes.
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11
Remove the pot from the heat. Discard the bay leaves.
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12
Stir in the fresh parsley and the lemon juice. The acid from the lemon will brighten the entire flavor profile of the soup.
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13
Taste the broth and adjust the seasoning with additional salt or pepper if needed. Serve immediately while steaming hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts for a juicier, more flavorful result that won't dry out during simmering. If you plan on having leftovers, cook the noodles separately and add them to individual bowls to prevent them from soaking up all the broth and becoming mushy in the fridge. Don't skip the lemon juice at the end; it acts as a flavor enhancer that cuts through the richness of the butter and chicken fat. For a deeper golden color and more intense flavor, you can sear the chicken thighs in the pot before adding the vegetables. If the broth reduces too much, simply splash in a little extra stock or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or classic saltine crackers for that authentic diner feel. Pairs beautifully with a crisp Grilled Cheese sandwich using sharp cheddar and thick brioche bread. A simple side salad with a bright vinaigrette provides a nice textural contrast to the soft noodles. For a drink, a chilled glass of dry Riesling or a sparkling mineral water with lime complements the savory notes perfectly.