Homemade Chicken Noodle Soup

1. 1

   Melt 2 tablespoons unsalted butter or heat 2 tablespoons olive oil in a Dutch oven heavy-bottomed pot over medium heat. Add 1 diced large onion, 3 sliced medium carrots, 3 sliced medium celery stalks, 3 minced garlic cloves, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

   5 min
2. 2

   Add 2 (32-ounce) cartons low-sodium chicken broth, 5 sprigs fresh thyme, and 2 dried bay leaves. Increase the heat to medium-high and bring to a boil.

3. 3

   Add 3 cups shredded chicken and 6 ounces dried extra-wide egg noodles to the soup. Reduce the heat to maintain a gentle simmer and cook until the noodles are just shy of al dente, 6 to 7 minutes or 1 minute less than the package instructions.

   6 min
4. 4

   Remove and discard the thyme sprigs and bay leaves. Taste and season with more kosher salt as needed. Add 1/4 cup chopped parsley or dill. Add 2 tablespoons lemon juice, if using, and stir to combine.

Recipe Notes

1. 5

   General Tips: If not eating immediately, cook the egg noodles separately for 1 minute less than the package instructions for al dente. Add to soup when ready to eat.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

   1 min