Slow-Simmered Bone-In Chicken Noodle Soup with Lemon

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A rich, golden broth soup made from scratch with bone-in chicken, chewy egg noodles, fresh vegetables, and a bright splash of lemon juice. This American-inspired soup recipe, ready in about 80 minutes, pairs bone-in chicken thighs, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 2 lbs) bone-in chicken thighs
• 4 medium, diced carrots
• 4, diced celery stalks
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 8 cups chicken broth
• 8 oz egg noodles
• 2 tbsp olive oil
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tbsp lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large stockpot, heat 2 tbsp olive oil over medium heat. Add 1 large chopped yellow onion, 4 minced garlic cloves, 4 diced carrots, and 4 diced celery stalks. Sauté for 6-7 minutes until vegetables soften and become fragrant.
2. Step 2: Add 4 bone-in chicken thighs to the pot along with 8 cups chicken broth, 2 bay leaves, and 3 sprigs fresh thyme. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes until chicken is tender and broth is flavorful.
3. Step 3: Remove the chicken thighs from the broth and set aside to cool slightly. Discard bay leaves and thyme sprigs.
4. Step 4: Once cool enough to handle, remove skin and bones from chicken thighs and shred the meat into bite-sized pieces.
5. Step 5: Bring the broth back to a boil and add 8 oz egg noodles. Cook for 7-8 minutes until noodles are tender.
6. Step 6: Return shredded chicken meat to the pot. Stir in 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Simmer for an additional 3 minutes to meld flavors.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve hot.