American · Lunch · All year
Chicken Noodle Soup
4.6 · community
15m
Prep
40m
Cook
Easy
Level
320
Energy
The soup that raised everyone: real stock, proper mirepoix, torn chicken, and noodles added at the end so they never turn to mush.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Chicken Thighs — bone-in
Carrot — sliced
Celery — sliced
Onion — diced
Dill — the sleeper upgrade
4 steps
Method
1
Simmer the thighs in the stock with bay 25 minutes; lift out, tear, and discard bones (back into the pot for 10 bonus minutes if you have them).
25 min — timer available in cooking mode
2
Sweat mirepoix and garlic in a knob of butter 6 minutes; add to the pot with thyme and simmer 10.
16 min — timer available in cooking mode
3
Add noodles and cook to al dente in the broth, 6–7 minutes. Return the chicken.
7 min — timer available in cooking mode
Why this works
Storing leftovers? Keep noodles separate — they drink the broth overnight and become porridge.
4
Finish with dill, lemon, and a real seasoning pass. The lemon is what makes people ask what you did.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
Saltines or thick toast
A nap
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
320
kcal
28g
protein
32g
carbs
9g
fat
3g
fiber
520mg
sodium
Asked and answered
Questions
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Just for you
Your notes
Understand it
Lessons behind this dish
Keep exploring
Related