Equipment
Ingredients
Aromatics and Vegetables
- 15 ml olive oil, liquid
- 1 yellow onion, finely diced
- 2 carrot, sliced into 5mm rounds
- 2 celery, sliced into 5mm crescents
- 3 garlic, minced
Broth and Seasoning
- 1200 ml low-sodium chicken broth, liquid
- 1 g dried thyme, dried
- 1 bay leaf, whole dried
- 3 g fine sea salt, ground
- 1 g ground black pepper, freshly ground
Noodles, Protein, and Finishing
- 150 g wide egg noodles, dry
- 300 g cooked chicken, shredded or cut into bite-sized cubes
- 15 ml lemon juice, freshly squeezed
- 10 g fresh dill, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 370 kcal
- Protein
- 35 g
- Carbohydrates
- 38 g
- Fat
- 9 g
- Saturated Fat
- 2 g
- Zinc
- 1.8 mg
- Vitamin A
- 236 mcg
- Vitamin C
- 8 mg
- Water
- 397 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the onion, carrots, celery, garlic, and leftover chicken on a cutting board, and use a chef knife to chop the vegetables and shred the chicken into bite-sized pieces.
Set a large soup pot over medium heat, add the olive oil, and allow it to preheat to approximately 175°C (350°F) until shimmering across the base.
Add the diced onion, sliced carrots, and sliced celery to the pot, then sauté with a wooden spoon for 5 minutes until the onion becomes translucent and the carrots soften slightly.
Add the minced garlic, dried thyme, fine sea salt, and ground black pepper to the vegetables, stirring constantly with the wooden spoon for 1 minute until fragrant.
Pour in the low-sodium chicken broth and add the whole bay leaf, raising the heat to high until the liquid comes to a full rolling boil at 100°C (212°F).
Stir the dry wide egg noodles into the boiling broth, reduce heat to medium-low, and simmer uncovered for 6 minutes until the noodles are almost tender but still slightly firm at the center.
Fold the shredded cooked chicken into the pot and simmer gently for 4 minutes until the noodles are fully tender and the chicken reaches a safe internal reheating temperature of at least 74°C (165°F) as confirmed with an instant-read digital thermometer.
Turn off the heat, discard the bay leaf using a wooden spoon, and stir in the fresh lemon juice and chopped fresh dill.
Use a ladle to divide the hot soup evenly among four bowls, distributing noodles, vegetables, chicken, and aromatic broth in equal portions, and serve hot.
Chef's Notes
- To ensure leftover poultry is completely food safe, always verify with an instant-read thermometer that the chicken reaches 74°C (165°F) throughout during the final simmer.
- Do not let the broth boil vigorously after adding the egg noodles and cooked meat; an overly rolling boil will break apart delicate noodles and dry out cooked chicken shreds.
- A small splash of fresh lemon juice at the end does not make the broth sour; instead, it cuts through rich poultry fat and sharpens the overall flavor balance.
- If you plan to cook this dish strictly for meal prep or leftovers, boil the egg noodles in a separate pot and store them separately, ladling hot broth over noodles when serving to prevent noodle swelling.
Storage
Refrigerator: 3 days — Cool soup quickly and transfer to an airtight container within 2 hours of cooking. Egg noodles will continue to absorb liquid as they sit; add a splash of water or broth when reheating.
Freezer: 1 month — Cooked egg noodles soften considerably upon freezing and thawing; for ideal texture, freeze the chicken vegetable broth base without noodles, then add freshly boiled noodles upon serving.
Reheating: Reheat in a saucepan over medium heat on the stovetop until simmering vigorously and the chicken registers a minimum internal temperature of 74°C (165°F), stirring occasionally and adding broth or water if the soup has thickened.
Troubleshooting
Egg noodles become bloated, mushy, and absorb all the broth
Cause: Noodles were simmered too long or remained standing in the hot pot off the burner for extended time before serving
Fix: Stir in an additional 250ml to 350ml of hot chicken broth or water and season with a pinch of salt to restore the liquid volume
Prevention: Cook noodles until just shy of tender before adding chicken, and serve the soup promptly after finishing
The broth tastes flat and lacks depth
Cause: Low-sodium broth was used without sufficient salt or acidity to highlight the chicken and aromatics
Fix: Stir in an additional 5ml of fresh lemon juice and 1g of fine sea salt to lift the savory flavors
Prevention: Taste the simmering broth before adding noodles and adjust seasoning as necessary
Cultural Context
Chicken noodle soup is a beloved cornerstone of North American and European home cooking, traditionally prepared to stretch poultry roasts and provide wholesome comfort. Developed as an economical way to turn leftover chicken and root vegetables into a satisfying meal, this one-pot method maintains that frugal heritage while delivering modern weeknight convenience.
