Soup Of The Day Recipe

Poach the chicken

Pour the 8 cups chicken broth and 1 cup water into a large pot. Add bay leaves, thyme sprigs, whole peppercorns, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.

Add the raw chicken breasts to the simmering broth. Reduce heat to maintain a gentle simmer (no rolling boil). Cook until the chicken reaches 165°F (about 12–18 minutes depending on thickness). Remove chicken to a plate and tent with foil.

Continue simmering the broth with aromatics for 10 minutes to deepen flavor, then strain out thyme sprigs, bay leaves, and peppercorns if you prefer a clear broth. Return strained broth to the pot and keep warm.

While the chicken poaches, in a separate large skillet or the same pot (after removing chicken) melt 2 tbs butter over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds more until fragrant (do not brown). If you used a separate skillet, transfer the softened vegetables into the simmering broth now.

Shred the poached chicken into bite-sized pieces using two forks or chop into small chunks. Discard any bones if used.

Bring the broth with vegetables back to a gentle boil. Add the egg noodles and cook according to package directions (typically 6–8 minutes) until al dente. Stir occasionally to prevent sticking.

When noodles are nearly done, add the shredded chicken to the pot to warm through (1–2 minutes). Stir in 1 tbs fresh lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper (about 1 tsp).

Ladle soup into bowls and garnish with extra parsley or a squeeze of lemon if desired. Serve hot.