A gentle, broth-based soup with tender vegetables, egg noodles cooked directly in stock, and shredded chicken from a roasted bird. Aromatic and restorative.
The noodles are cooked directly in the broth for convenience and to give the soup body. They will continue absorbing liquid during storage. Taste the soup before adding salt. The homemade stock should be unsalted, but the roasted chicken may already contain salt. Adjust seasoning only as needed.
When reheating leftover soup, add a splash of chicken stock or water if it has become too thick. Olive oil may be substituted for the butter at a 1:1 ratio; reduce heat slightly as oil has a higher smoke point.
Ingredients
Scale
Measurement units
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 1 large carrot
- 1 celery rib
- 2 garlic cloves
- 6 cups Homemade Chicken Stock (unsalted preferred)
- 2 fresh thyme sprigs (or ½ teaspoon dried thyme)
- 1 bay leaf
- 4 ½ ounces egg noodles
- 1 ¼ cups cooked chicken (may be added directly from refrigerator)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- ½ fresh lemon (for serving at the table)
Ingredients
Scale
Measurement units
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 1 large carrot
- 1 celery rib
- 2 garlic cloves
- 6 cups Homemade Chicken Stock (unsalted preferred)
- 2 fresh thyme sprigs (or ½ teaspoon dried thyme)
- 1 bay leaf
- 4 ½ ounces egg noodles
- 1 ¼ cups cooked chicken (may be added directly from refrigerator)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- ½ fresh lemon (for serving at the table)
Instructions
Melt the butter
Melt unsalted butter (1 tbsp) in a large pot or Dutch oven over medium heat until foaming, about 1 minute.
Equipment: large pot or Dutch oven, wooden spoon or silicone spatula
Cook the aromatics
Add the diced onion (1 medium), carrot, and celery to the melted butter.
Cook for 6–8 minutes, stirring occasionally, until onion (1 medium) is translucent and the vegetables have begun to soften.
Add garlic
Add the 2 minced garlic cloves and cook for approximately 30 seconds, just until fragrant.
Build the broth
Add Homemade Chicken Stock (6 cup), the thyme sprigs, and bay leaf.
Bring to a gentle simmer over medium-high heat, then reduce the heat to medium-low.
Simmer the vegetables
Simmer for approximately 8–10 minutes, until carrot and celery are nearly tender but still hold their shape.
Add the noodles
Add egg noodles (4 ½ oz) directly to the simmering soup.
Stir gently to separate the noodles and submerge them in the broth.
Cook the noodles
Cook the noodles according to their package directions, stirring occasionally, until just tender. Do not overcook.
Add the chicken
Add 1¼ cups shredded or chopped cooked chicken (1 ¼ cups) during the final 2–3 minutes of noodle cooking.
Stir gently and heat only until the chicken is warmed through, about 2 minutes. Do not recook or dry out the chicken.
Finish and season
Remove the thyme sprigs and bay leaf with a slotted spoon or tongs.
Taste the soup. Add kosher salt and freshly ground black pepper only as needed, remembering that the stock and chicken may already contain salt.
Equipment: wooden spoon or silicone spatula
Serve
Ladle the soup into four bowls.
Offer a restrained squeeze of fresh lemon at the table if desired.
Equipment: ladle
Tomorrow's Meal
Crispy Chicken and Noodle Cakes
Leftover soup thickened, chilled, formed into patties, and pan-fried until golden and crispy outside with creamy center
You'll need to pick up:
Neutral oil for fryingBreadcrumbs or panko (optional, for extra crunch)Lemon wedges or hot sauce for serving
Quick overview:
- 1.Strain leftover soup, reserving broth and solids separately
- 2.Shred chicken into bite-sized pieces
- 3.Mix shredded chicken and noodles with 1/4 cup reserved broth until cohesive
- 4.Chill mixture for 30 minutes until firm enough to form patties
- 5.Form into 3-inch patties (about 1.5 inches thick)
- 6.Heat 1/4 inch oil in skillet over medium-high heat to 350°F
- 7.Fry patties 3-4 minutes per side until golden brown and crispy
- 8.Drain on rack and serve immediately with lemon or hot sauce
Before you cook
Cook notes
- • The noodles are cooked directly in the broth for convenience and to give the soup body. They will continue absorbing liquid during storage.
- • Taste the soup before adding salt. The homemade stock should be unsalted, but the roasted chicken may already contain salt. Adjust seasoning only as needed.
- • When reheating leftover soup, add a splash of chicken stock or water if it has become too thick.
- • Cool and refrigerate leftovers promptly. The storage window begins from the original roast date, not from when the soup was made. Use within four days or freeze.
- • Reheat leftover soup to 165°F before serving.
- • Olive oil may be substituted for the butter at a 1:1 ratio; reduce heat slightly as oil has a higher smoke point.
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