Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced medium (200 g)
  • 3 medium Carrots, peeled, diced medium (250 g)
  • 3 stalks Celery, diced medium (150 g)
  • 4 cloves Garlic, minced
  • 5 lbs Boneless, Skinless Chicken Thighs (680 g)
  • 8 cups Low Sodium Chicken Stock (1.9 L)
  • 2 large Bay Leaves
  • 4 sprigs Fresh Thyme
  • 6 oz Medium Egg Noodles (170 g)
  • 1 Tbsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup Fresh Parsley, chopped
  • 1 Tbsp Fresh Lemon Juice

Instructions:

  1. Sauté the Mirepoix: Heat the olive oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring frequently, until the vegetables are softened and the onions are translucent but not browned.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  3. Simmer the Stock: Pour in the chicken stock. Add the bay leaves and thyme sprigs. Increase the heat and bring the liquid just to a gentle simmer (small bubbles just breaking the surface).
  4. Poach the Chicken: Gently place the chicken thighs into the simmering liquid. Reduce the heat to low, maintaining a very gentle simmer. Cook uncovered for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Skim off any foam or impurities that rise to the surface during this time.
  5. Remove and Shred: Carefully remove the cooked chicken thighs using tongs and transfer them to a separate bowl. Allow the chicken to cool slightly, then shred it coarsely using two forks. Set aside.
  6. Refine the Broth: Remove and discard the bay leaves and thyme sprigs from the stockpot. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine-mesh sieve into a clean pot for the clearest result (optional, but highly recommended).
  7. Cook the Noodles Separately: In a separate medium saucepan, cook the egg noodles according to package instructions until al dente. Drain immediately and rinse briefly under warm water to remove excess starch.
  8. Combine and Heat: Return the refined broth to the stockpot over medium heat. Add the shredded chicken and the drained noodles. Simmer gently for 2–3 minutes, just enough to heat the noodles and chicken through.
  9. Finish and Serve: Remove the pot from the heat. Stir in the fresh lemon juice and half of the chopped parsley. Taste one last time and adjust salt if necessary. Ladle the soup into bowls, garnishing each serving with a sprinkle of the remaining fresh parsley.