Chicken Noodle Soup Recipe

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  1 ½ Teaspoons Kosher Salt (Divided, Plus More For Pasta Water)
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  Pasta, Egg Noodles, Wide, Dry
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(480g)
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  Carrots(480g)
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  Celery(240g)
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  ½ teaspoon ground black pepper (plus more to taste)
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  Thyme, Fresh
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Low Sodium Chicken Broth(1920g)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Lemon Juice, Fresh(30g)
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  Chopped fresh parsley or thyme (for serving)

Instructions

1. 1Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery, then cook 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. 2Add the minced garlic and grated ginger to the pot, then cook 30 seconds to 1 minute over medium heat, stirring constantly, until fragrant.
3. 3Pour in the low sodium chicken broth and add the fresh thyme sprigs. Increase heat to medium-high and bring to a simmer.
4. 4Add the chicken thighs to the simmering broth, then reduce heat to medium-low and partially cover the pot. Simmer 10–12 minutes until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a cutting board, discard the thyme sprigs, then dice or shred the chicken and return it to the pot.
5. 5While the chicken cooks, bring a separate pot of salted water to a boil over high heat. Add the wide egg noodles and cook to al dente according to package directions, then drain and toss lightly with a drizzle of olive oil to prevent sticking.
6. 6Stir the fresh lemon juice into the broth and taste to adjust seasoning.
7. 7Divide the cooked noodles evenly into 4 airtight containers while hot, then ladle the broth and chicken mixture over the top (this prevents noodles from absorbing excess liquid during storage).
8. 8Allow to cool to room temperature, then seal containers and refrigerate for up to 4 days.