Ingredients

1 lb (450 g) boneless, skinless chicken thighs (4–5 pieces)

5 oz (140 g) egg noodles or your favorite pasta

2 tbsp (28 g) butter, olive oil, or chicken fat

1 large onion, finely chopped

2 large carrots, peeled and sliced

2 celery ribs, chopped (optional but recommended)

1 heaping tbsp minced garlic (about 4 cloves)

2 bay leaves

3 sprigs fresh thyme (or ½ tsp dried thyme)

8 cups (1.9 L) chicken stock or broth, preferably low-sodium

Salt and freshly ground black pepper, to taste

¼ cup (15 g) fresh parsley, chopped

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Instructions

Sauté the vegetables
In a large soup pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to soften.

2. Add garlic and herbs
Stir in the minced garlic, bay leaves, and thyme. Cook for about 1 minute, just until fragrant.

3. Add broth and season
Pour in the chicken stock. Stir, then bring to a gentle simmer. Taste and season with salt and pepper. Adjust to your liking — store-bought stock may need more seasoning.

4. Poach the chicken
Add the chicken thighs, making sure they’re submerged in the broth. Cover the pot partially with a lid and simmer gently for 20 minutes. The chicken should be tender and fully cooked through.

5. Remove and shred chicken
Transfer the cooked chicken to a plate. Let it cool slightly, then shred it into bite-sized pieces using two forks.

6. Cook the noodles
Bring the broth back to a gentle boil. Add the egg noodles directly to the pot and cook until tender, about 6–10 minutes (depending on the noodle type).

7. Combine and finish
Return the shredded chicken to the pot and stir well. Taste and adjust the seasoning — add more salt, pepper, or a squeeze of lemon juice for brightness.

8. Serve and enjoy
Turn off the heat, stir in the chopped parsley, and serve hot. Pair with crusty bread or crackers for the perfect comforting meal.

Notes

Using rotisserie chicken: Substitute 2–3 cups of pre-cooked shredded chicken and reduce simmering time by 10 minutes.
Broth consistency: If your soup thickens after chilling, just add a splash of water or stock when reheating.
Freezer Tip: Cool completely before freezing. Reheat gently to avoid overcooking the noodles.

Prep Time: 5 min
Cook Time: 35 min