Chicken Noodle Soup


  • 2-1/2 lbs Boneless Skinless Chicken Thighs
  • 10 cups (2-1/2 qts) Chicken Broth
  • 3 cups uncooked Medium (narrow) Egg Noodles
  • 1 large Onion, chopped
  • 6 to 8 medium Carrots, peeled and sliced
  • 3 cloves Garlic, minced
  • 2 Bay Leaves
  • 1/4 tsp dried Thyme
  • 1 tsp dried Parsley
  • 1 tbsp Lemon Juice
  • Garlic Salt
  • Ground Black Pepper
  • Olive Oil


  • Pat chicken dry with paper towels; season both sides with Garlic Salt and Pepper; cut into large bite size pieces
  • Over medium-high heat add a few tablespoons of Olive Oil in a 6 quart stock pot. Add Chicken pieces in batches and saute until cooked through. Remove from pot.
  • Add Onions to pot and saute until translucent. Add Garlic and sauté another minute or so.
  • Increase heat slightly, add Broth stirring to loosen browned bits from pan. Bring to a boil. Return Chicken to pot. Add Carrots, Bay Leaves and Thyme. Reduce heat; cover and simmer for 25 to 30 minutes.
  • Turn off heat. Add Noodles; cover and let stand 20 minutes.
  • Add Parsley and Lemon Juice; stir. Taste and test and add more Garlic Salt and/or Pepper if necessary
  • Serve with grated Parmesan Romano cheese.

Prep Time: 1-1/2 to 2 hours