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Homestyle Chicken Noodle Soup

This Homestyle Chicken Noodle Soup is a slightly more grown-up version of the classic, full of fresh white-meat chicken, lots of veggies and egg noodles, with a rich, savory broth that is simply heavenly. The slight hint of lemon adds a delightful flavor.
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Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 medium carrots cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock either homemade or good-quality store-bought
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken white meat, dark meat, or both, depending on your preference
  • kosher salt + freshly ground black pepper
  • the juice of 1 lemon
  • optional: 1 handful fresh flat-leaf parsley finely chopped

Method
 

  1. Place a soup pot over medium heat + coat with the oil. Add the onion, garlic, carrots, celery, thyme + bay leaf. Cook + stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Pour in the chicken stock + bring to a boil. Add the noodles + simmer for 5 minutes until tender.
  3. Fold in the chicken, + continue to simmer for another couple of minutes to heat through, + until noodles are cooked to al dente.
  4. Add the lemon juice, + season with salt + pepper to taste.
  5. Sprinkle with chopped parsley (if using) before serving.