Description
Classic egg noodles and poached chicken thighs meet a bright lemon and fresh dill broth with celery, carrots, and a touch of Parmesan. The stovetop simmer builds savory depth before finishing with zest and juice for refreshing tang. This herbaceous twist cooks in just over an hour and feels both comforting and lively.
Cultural Background
Chicken noodle soup emerged from ancient traditions of poultry broths across cultures, with strong roots in Eastern European Jewish communities where it became known as "Jewish penicillin" for its restorative qualities, often featuring egg noodles and herbs like dill. The addition of lemon draws from Mediterranean influences such as Greek avgolemono soup, while the overall comforting bowl gained widespread popularity in American cuisine through immigrant recipes and commercial canning in the 1930s. Parmesan adds a subtle Italian-inspired finish to this herbaceous variation.
Recipe Info
PREP TIME: 20 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 6
DIFFICULTY: Medium
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup)
- 2 celery ribs, sliced (about 1 cup)
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken thighs
- 6 ounces wide egg noodles (about 3 cups)
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from the same lemon), plus more to taste
- 1/4 cup fresh dill, chopped
- 1/3 cup grated Parmesan cheese, plus more for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- Add the diced onion, sliced carrots, sliced celery, minced garlic, dried thyme, kosher salt, and black pepper. Sauté, stirring frequently, for 5-7 minutes until the onion is translucent and the vegetables begin to soften but not brown.
- Pour in the chicken broth and bring the mixture to a gentle boil over high heat.
- Add the chicken thighs to the pot, reduce heat to low to maintain a simmer, cover partially, and poach for 20-25 minutes until the chicken reaches an internal temperature of 165°F and is tender.
- Remove the chicken thighs with tongs to a cutting board, let cool slightly for 5 minutes, then shred or chop into bite-sized pieces using two forks.
- Return the broth to a boil, add the wide egg noodles, and cook according to package directions for 6-8 minutes until al dente, stirring occasionally.
- Reduce heat to low, return the shredded chicken to the pot, and stir in the lemon zest, lemon juice, chopped fresh dill, and grated Parmesan cheese.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed; the broth should be bright and savory without being overly sour. Ladle into bowls and serve immediately with extra Parmesan and dill if desired.
Tips
- Add the lemon zest, juice, dill, and Parmesan off the heat at the end to preserve their bright, fresh flavors and prevent the herbs from losing potency.
- Avoid overcooking the noodles by checking them a minute early, as they continue to soften in the hot broth.
- Substitute fresh thyme for dried if available, or use rotisserie chicken for a quicker version by skipping the poaching step and adding shredded meat near the end.
Nutrition
Calories: 318
Protein: 28g
Carbs: 28g
Fat: 10g