Ingredients
- 2 tbsp unsalted butter (or olive oil)
- 1 medium yellow onion, diced
- 3 ribs celery, diced
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- 0.25 tsp ground turmeric (optional, for color)
- 8 cups low-sodium chicken broth
- 1.5 lb boneless skinless chicken thighs or breasts (use 1½–2 lb)
- 8 oz wide egg noodles
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (1–2 tbsp, to taste)
- 1 tsp kosher salt (¾–1 tsp, plus more to taste)
- 0.5 tsp black pepper
- 1 tsp chicken bouillon (optional) or ½–1 tsp soy sauce
- 2 tbsp cream (2–4 tbsp, optional)
Equipment
- Dutch oven (5–6 qt)
- ladle
- tongs or forks (for shredding)
- Instant-read thermometer
Method
- Melt butter in a Dutch oven over medium heat. Sauté onion, celery, and carrots with a pinch of salt until softened, 6–8 minutes.
- Stir in garlic, thyme, bay leaf, and turmeric; cook 30 seconds until fragrant.
- Add broth and optional bouillon or soy; bring to a simmer.
- Add chicken; simmer gently until internal temp reaches 165°F / 74°C, 12–15 minutes. Remove chicken to shred.
- Add noodles to the pot; cook until tender, 6–8 minutes.
- Return shredded chicken, stir in parsley and lemon. Season with salt and pepper; swirl in cream if using. Serve hot.
Nutrition
Calories: 310kcalCarbohydrates: 32gProtein: 22gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 720mgPotassium: 430mgFiber: 2gSugar: 2gVitamin A: 5200IUVitamin C: 10mgCalcium: 70mgIron: 2.2mg
Notes
Gluten-free: Use GF noodles or rice; verify broth is GF.
Dairy-free: Use olive oil instead of butter; skip cream.
Best leftovers: Store noodles separately from broth.
Rotisserie shortcut: Use 3 cups shredded cooked chicken; simmer bones in the broth 15 minutes for extra flavor, then strain.
Alternate Methods
Instant Pot: 8 minutes high pressure (fresh chicken), 12–14 minutes (frozen). Natural release 5 minutes. Add noodles on Sauté 5–6 minutes.
Slow Cooker: 6–7 hours LOW (or 3–4 HIGH). Add noodles in last 20–30 minutes or cook separately and stir in.
Dairy-free: Use olive oil instead of butter; skip cream.
Best leftovers: Store noodles separately from broth.
Rotisserie shortcut: Use 3 cups shredded cooked chicken; simmer bones in the broth 15 minutes for extra flavor, then strain.
Alternate Methods
Instant Pot: 8 minutes high pressure (fresh chicken), 12–14 minutes (frozen). Natural release 5 minutes. Add noodles on Sauté 5–6 minutes.
Slow Cooker: 6–7 hours LOW (or 3–4 HIGH). Add noodles in last 20–30 minutes or cook separately and stir in.
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