Diary of a Chef · Just Chefn Around

Chicken Noodle Soup

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 carrots, sliced into coins
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade stock if you have it — the soup is only as good as the broth)
• 1 tsp dried thyme (or 4 fresh sprigs)
• 1 bay leaf
• 3 cups cooked shredded chicken (rotisserie works beautifully)
• 6 oz wide egg noodles
• to taste Kosher salt and black pepper
• Fresh parsley · squeeze of lemon (finish)

Instructions

1. 1Sweat the vegetables

   Butter over medium; onion, carrot, celery with a pinch of salt. Soft and glistening, onion translucent — no browning.

2. 2Garlic + herbs

   Stir until fragrant.

3. 3Broth

   Pour in with thyme and bay; bring to a gentle boil.

4. 4Noodles

   Add noodles; keep a steady simmer. They're done just shy of soft — they keep drinking broth off the heat.

5. 5Chicken

   Stir in to warm through.

6. 6Finish

   Fish out the bay. Salt gradually and taste — broth varies. Pepper, parsley, and a small squeeze of lemon: the soup should taste alive, not flat.