Chicken Noodle Soup
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, small diced
- 2 large carrots, cut into thin half-moons
- 2 celery stalks, thin sliced
- 4 cloves garlic, minced
- 8 cups chicken stock, preferably homemade
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 6 oz egg noodles, uncooked
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes. Add diced onion, carrots, and celery; sauté for 6-7 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
- Add minced garlic and cook for 1 minute until fragrant. Pour in 8 cups of chicken stock, scraping the bottom of the pot to deglaze any browned bits. Bring to a boil over high heat, about 3-4 minutes.
- Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Once stock reaches a rolling boil, add chicken pieces and bay leaf. Return to a gentle boil, then reduce heat to medium and simmer for 12 minutes until chicken is cooked through (internal temperature 165°F).
- Add egg noodles and fresh thyme leaves directly to the simmering broth. Cook for 8-10 minutes, stirring occasionally, until noodles are al dente and tender but still hold their shape.
- Remove pot from heat and discard bay leaf. Stir in fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately while steaming hot.
Inspired by Jenny Behm-Lazzarini’s winning chicken noodle soup. This is a plausible recreation, not the chef’s original recipe.