Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, cut into 1/2-inch dice
• 3 medium carrots, peeled and sliced 1/4 inch thick
• 2 celery stalks, sliced 1/4 inch thick
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 3/4 teaspoon fine sea salt, divided; the final 1/4 teaspoon is optional
• 1/4 teaspoon black pepper
• 4 ounces dry wide egg noodles (about 2 cups)
• 2 cups cooked shredded chicken (about 10 ounces), refrigerated
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice

Method

1. 1

   Step 1. Plan on about 55 minutes: 15 minutes to prepare and 40 minutes to cook. Use a 6-quart pot and an instant-read thermometer. Start with fully cooked chicken that was chilled promptly and refrigerated at 40°F or below; cooking raw chicken is a separate prerequisite and is not included in this schedule.

2. 2

   Step 2. Heat the oil over medium heat. Add the onion, carrots and celery; cook for 6–8 minutes, stirring, until the onion softens without browning.

3. 3

   Step 3. Add the garlic and stir for 30 seconds. Pour in the broth and add the thyme, bay leaf, 1/2 teaspoon salt and pepper. Scrape the bottom, bring to a gentle boil, then lower the heat and simmer, partly covered, for 10–12 minutes, until the carrots are nearly tender.

4. 4

   Step 4. Add the noodles and simmer uncovered for 3 minutes less than the package time, usually 3–6 minutes. Stir occasionally to separate them. They should still have a firm center because they finish cooking while the chicken reheats.

5. 5

   Step 5. Stir in the cooked chicken and simmer gently for 3–5 minutes, stirring, until the chicken and soup reach 165°F and the noodles are tender. Check a cluster of chicken with the thermometer without touching the pot. Remove the bay leaf. Off the heat, stir in the parsley and lemon juice. Taste a cooled spoonful; add the reserved 1/4 teaspoon salt only if needed. Serve immediately in six bowls; noodles soften and absorb broth as they stand.

6. 6

   Step 6. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F. Count the cooked chicken’s earlier refrigerated storage toward that limit; reheating does not reset its storage clock.