Description
Simmered in one pot with bone-in chicken, butter-sautéed carrots, celery, wide egg noodles, and fresh dill and parsley, this 45-minute homestyle chicken noodle soup boasts a rich golden broth.
Ingredients
Scale
Golden Broth & Mirepoix
- 3 Tablespoons (42g) unsalted butter
- 1 Tablespoon (15ml) extra-virgin olive oil
- 1 large yellow onion, finely diced (about 1.5 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1.5 cups)
- 3 stalks celery, sliced 1/4-inch thick (about 1.5 cups)
- 4 cloves garlic, finely minced
- 1/4 teaspoon ground turmeric (for golden color and warmth)
- 4 sprigs fresh thyme + 2 dried bay leaves
- 8 cups (1.9L) low-sodium chicken stock or chicken bone broth
- 2 pounds (900g) bone-in, skin-on split chicken breasts (or thighs)
- 1 and 1/2 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
Noodles & Fresh Herb Finish
- 8 ounces (226g; about 4 cups dry) wide wavy egg noodles
- 1/4 cup (15g) finely chopped fresh flat-leaf parsley
- 2 Tablespoons finely chopped fresh dill
- 1 Tablespoon (15ml) fresh lemon juice
Instructions
- Sweat the mirepoix in butter: In a 6-quart Dutch oven over medium heat, melt the 3 Tablespoons butter with the olive oil. Add the diced onion, sliced carrots, and sliced celery along with 1/2 teaspoon salt. Cook, stirring occasionally, for 7 to 8 minutes until softened.
- Add garlic, spices, and stock: Stir in the minced garlic, ground turmeric, thyme sprigs, and bay leaves for 60 seconds until fragrant. Pour in the 8 cups of chicken stock.
- Poach the bone-in chicken: Season the chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper and nestle them into the pot. Bring just to a gentle simmer, reduce heat to medium-low, cover partially, and poach gently for 18 to 20 minutes until the chicken registers 165°F (74°C).
- Simmer the wide egg noodles: Transfer the cooked chicken to a cutting board to cool slightly. Bring the broth back to a medium simmer, stir in the dry wide egg noodles, and cook uncovered for 7 to 8 minutes until tender.
- Shred the chicken: Discard the skin and bones from the chicken and shred the tender meat into bite-sized pieces using two forks.
- Fold in chicken and fresh herbs: Remove the pot from the heat and discard the bay leaves and thyme stems. Stir in the shredded chicken, fresh parsley, fresh dill, and lemon juice. Taste and adjust seasoning, then ladle into warm bowls.
Notes
- Make Ahead & Freezing Instructions: Store cooled soup in an airtight container in the refrigerator for up to 4 days (add 1 cup of broth when reheating as the noodles absorb liquid). To freeze for up to 3 months, freeze the broth, vegetables, and shredded chicken without the noodles, then boil fresh noodles when thawing and reheating.
- Special Tools: 6-Quart Dutch Oven or Soup Pot | Kitchen Tongs | Two Forks for Shredding | Soup Ladle.
- Rotisserie Chicken Shortcut: Swap the raw bone-in chicken for 4 cups of shredded rotisserie chicken—simmer the vegetables and stock for 15 minutes first, cook the egg noodles for 7 minutes, then stir in the cooked rotisserie chicken at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 365
- Sugar: 4g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg