Ingredients
Method
- Build the Base: In a heavy-bottomed pot, heat olive oil over medium heat. Add onions and sauté until translucent—around 4–5 minutes. Add garlic and cook just until fragrant.
- Add the Veggies: Stir in carrots, celery, salt, pepper, and turmeric. Cook for another 3 minutes to soften slightly.
- Simmer the Broth: Pour in the chicken stock, add chicken thighs and optional bay leaf. Bring to a gentle boil, then reduce to low. Cover and simmer for 30 minutes.
- Shred the Chicken: Remove chicken, let cool slightly, then shred with forks. Discard bones and return meat to the pot.
- Noodle Time: Add egg noodles and simmer uncovered for 6–8 minutes or until tender.
- Finish with Flavor: Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot.
Notes
- Depth Starts in the Base: Don’t rush the mirepoix. Gently sautéing onions, carrots, and celery unlocks natural sweetness and sets a foundation that’s savory—not bland. Let them sweat, not fry.
- Broth That Tells a Story: The secret to soul-soothing broth? Use bone-in chicken thighs. Simmer low and slow so collagen, richness, and depth develop naturally—without needing heavy salt or bouillon shortcuts.
- Timing Is Technique: Layering flavors is key. Add garlic and herbs mid-way, and lemon juice only at the end to preserve their character. Each addition has its moment—and its purpose.
- Noodles Deserve Respect: Cook them separately. This simple act keeps your soup broth clear and the noodles perfectly al dente, instead of swollen and soggy.
- The Final Polish: A swirl of fresh parsley or dill, a crack of black pepper, and a whisper of lemon juice just before serving gives your bowl a chef’s finish—balanced, bright, and unforgettable.