Chicken Noodle Soup Alternate

Ingredients

• 1/4 cup butter (57 g)
• 1 onion, diced
• 3 carrots, peeled and chopped
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 2 lb boneless skinless chicken breasts or thighs (900 g)
• 2 bay leaves
• 8 cups chicken stock (2 quarts / 1.92 l)
• 1/4 tsp ground black pepper
• salt to taste
• 2 cups wide egg noodles (90 g)
• 1/2 lemon
• fresh thyme
• chopped fresh parsley for garnish

Steps

1. In a large Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion starts to turn translucent, about 8 minutes.
2. Add the chicken breasts and bay leaves. Pour in the stock. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the chicken is cooked through, about 20 minutes.
3. Remove the chicken pieces and place on a tray to cool for a few minutes. Chop into bite-sized pieces. Return the chicken to the pot and stir in the black pepper. Taste and add about 3/4 tsp salt or more to taste.
4. Increase heat to medium and stir in the noodles. Simmer, stirring occasionally, until the noodles are tender, about 5 to 8 minutes. Discard the bay leaves. Adjust seasoning if needed. Serve immediately, garnished with parsley if desired.

Formatted to Recipe Style Guide on 16:25, 16 November 2025 (PDT) by ChatGPT