Sauté. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery 5 minutes. Add the garlic and cook 1 minute.
2
Simmer the chicken. Add the chicken thighs, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, skim any foam, and cook partially covered for 30–35 minutes.
3
Shred. Remove the chicken. Discard the skin and bones, shred the meat, and return it to the pot. Remove the bay leaf and thyme stems.
4
Cook the noodles. Meanwhile, cook the noodles in salted boiling water according to the package. Drain.
5
Finish. Stir the parsley and lemon juice into the soup. Taste and adjust the seasoning.
6
Serve. Divide the noodles among bowls and ladle the hot soup over them.
Nutrition Facts
6 servings
Serving size
about 2 cups
Amount per serving
Calories350
% Daily Value *
Total Fat12g16%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol132mg44%
Sodium650mg29%
Total Carbohydrate33g12%
Dietary Fiber 2g8%
Total Sugars 3g
Protein24g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soup
2tbspbutter or olive oil
1onion, diced
3carrots, sliced
3celery, sliced
3garlic, minced
2lbsbone-in, skin-on chicken thighs (900g)
8low-sodium chicken broth
3fresh thyme, or 1 tsp dried
1bay leaf
1tspsalt, or to taste
½tspblack pepper
Noodles and Finish
8ozwide egg noodles (225g)
¼cupfresh parsley, chopped
1tbsplemon juice
Directions
1
Sauté. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery 5 minutes. Add the garlic and cook 1 minute.
2
Simmer the chicken. Add the chicken thighs, broth, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer, skim any foam, and cook partially covered for 30–35 minutes.
3
Shred. Remove the chicken. Discard the skin and bones, shred the meat, and return it to the pot. Remove the bay leaf and thyme stems.
4
Cook the noodles. Meanwhile, cook the noodles in salted boiling water according to the package. Drain.
5
Finish. Stir the parsley and lemon juice into the soup. Taste and adjust the seasoning.
6
Serve. Divide the noodles among bowls and ladle the hot soup over them.
AuthorEmma food bloggerDifficultyBeginner
