Prep time: 15 mins | Cook time: 40 mins | Servings: 6

Ingredients

The Base

  • 1 tbsp Olive oil or butter

  • 1 large Yellow onion, diced

  • 3 large Carrots, sliced into rounds

  • 3 stalks Celery, sliced

  • 3 cloves Garlic, minced

The Liquid & Protein

  • 8 cups High-quality chicken bone broth or stock

  • 1 lb Cooked chicken (rotisserie works great, or poached breasts/thighs), shredded or sliced

  • 2 Bay leaves

  • 1 tsp Dried thyme (or 3 sprigs fresh)

  • Salt and black pepper to taste

The Finish

  • 6 oz Wide egg noodles

  • 1/2 cup Fresh dill, chopped (essential for that look in IMG-20260512-WA0027.jpg)

  • 1 tbsp Lemon juice (optional, for brightness)

Instructions

  1. Sauté the Aromatics: In a large Dutch oven or pot, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the onions are translucent and the carrots begin to soften. Stir in the garlic and cook for 1 minute more.

  2. Simmer the Broth: Pour in the chicken broth and add the bay leaves and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.

  3. Cook the Noodles: Add the wide egg noodles directly to the pot. Cook according to the package directions (usually 6–8 minutes) until al dente.

    Tip: If you plan on having leftovers, cook the noodles separately and add them to individual bowls so they don’t soak up all the broth overnight.

  4. Add Chicken: Stir in the shredded chicken and cook for 2–3 minutes just until heated through.

  5. The Final Touch: Remove from heat. Remove the bay leaves and thyme sprigs. Stir in the fresh dill and lemon juice. Season generously with cracked black pepper