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Chicken Noodle Soup with a Twist

This comforting chicken noodle soup combines tender chicken thighs, hearty egg noodles, and aromatic vegetables simmered in a flavorful broth. A splash of fish sauce and a squeeze of lemon brighten the dish, which results in a warm, clear, and satisfying bowl perfect for cozy nights or when you need a little pick-me-up.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skinless preferred
  • 200 g egg noodles wide or thin, as preferred
  • 2 medium onions chopped
  • 2 medium carrots chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 4 cups chicken or vegetable broth
  • 1 tablespoon fish sauce optional, for umami
  • 1 unit lemon for squeezing just before serving
  • 2 tablespoons oil for sautéing
  • to taste Salt

Equipment

  • Large soup pot
  • Sharp knife
  • Ladle
  • Cutting board
  • Measuring spoons & cups

Method
 

  1. Gather all your ingredients and tools, and chop the onions and carrots into bite-sized pieces. Mince the garlic and set everything aside.
  2. Heat oil in a large soup pot over medium heat until it shimmers and begins to gently bubble.
  3. Add the chopped onions and carrots to the pot, sautéing until they soften and turn fragrant, about 5 minutes. You'll notice the vegetables becoming slightly translucent and smelling sweet.
  4. Push the vegetables aside and add the chicken thighs, skin side down if they have skin, and brown them for about 8 minutes until golden on all sides.
  5. Add minced garlic and fresh thyme to the pot, cooking for another minute until fragrant, with a slight sizzle.
  6. Pour in the broth, bringing the mixture to a gentle simmer, then reduce the heat to low and skim off any foam that rises to the surface. Cover partially and let simmer for 30 minutes, until the chicken is cooked through and tender.
  7. Remove the chicken thighs carefully from the pot and shred the meat using two forks. Return the shredded chicken to the soup.
  8. Bring the soup back to a gentle boil and add the egg noodles. Cook for about 8 minutes until noodles are tender but still chewy.
  9. Stir in fish sauce if using, and taste the broth. Adjust seasoning with salt as needed.
  10. Squeeze fresh lemon juice into the soup just before serving to add brightness and a zing that lifts all the flavors.
  11. Serve the hot, fragrant soup in bowls, garnished with a sprig of thyme or lemon wedge if desired. Enjoy the comforting, clear broth with tender chicken and chewy noodles.

Notes

For extra flavor, you can add sliced green onions or a dash of hot sauce. Keep an eye on the noodles so they don’t overcook and become mushy. Skimming the foam during simmering helps keep the broth clear and appealing.