Chicken Noodle Soup with Herbs

An American chicken noodle soup built on a simple sautéed vegetable base, simmered chicken, and egg noodles finished with fresh parsley and dill. The broth stays light and clear, with the chicken and noodles making it a complete main-course soup.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 15 ml olive oil for sautéing
• 150 g yellow onion small dice
• 120 g carrots small dice
• 100 g celery small dice
• 4 g kosher salt divided
• 9 g garlic minced
• 1 g dried thyme
• 1 g black pepper divided
• 450 g boneless, skinless chicken breasts cut into 2.5 cm pieces
• 1200 ml low-sodium chicken broth
• 250 ml water
• 1 count bay leaf
• 4 g kosher salt divided
• 170 g egg noodles dry
• 8 g fresh parsley chopped
• 4 g fresh dill chopped
• 15 ml lemon juice
• 1 g black pepper divided

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, celery, and 4 g of the salt, then cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. The vegetables look glossy and slightly softened, with the onion translucent at the edges.
2. Add the garlic, thyme, and 1 g of the pepper. Cook for 30 seconds, stirring constantly, just until fragrant. The garlic smells fragrant but has not browned.
3. Add the chicken, broth, water, and bay leaf. Bring to a boil, then reduce to a steady simmer and cook until the chicken is just cooked through, about 8 minutes. Stir in the remaining 4 g salt. The chicken pieces are opaque and reach 74°C in the center.
4. Add the egg noodles and simmer until tender, about 7 to 9 minutes, stirring once or twice so they do not stick. The noodles are tender but still hold their shape.
5. Remove the pot from the heat. Discard the bay leaf, then stir in the parsley, dill if using, lemon juice if using, and the remaining 1 g pepper. Taste and adjust only if needed. The broth tastes balanced, with bright herbs and fully tender noodles.