Slow-Simmered Bone-In Chicken Noodle Soup with Lemon
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 soups ready in about 80 minutes pairs (about 2 lbs) bone-in chicken thighs, medium, diced carrots, diced 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
Instructions
- 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.
- 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.
- Step 3: Remove the chicken thighs from the broth and set aside to cool slightly. Discard bay leaves and thyme sprigs.
- Step 4: Once cool enough to handle, remove skin and bones from chicken thighs and shred the meat into bite-sized pieces.
- Step 5: Bring the broth back to a boil and add 8 oz egg noodles. Cook for 7-8 minutes until noodles are tender.
- 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.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Bone-In Chicken Noodle Soup with Lemon take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Bone-In Chicken Noodle Soup with Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced carrots from drying out.
Can I substitute ingredients in Slow-Simmered Bone-In Chicken Noodle Soup with Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Bone-In Chicken Noodle Soup with Lemon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Bone-In Chicken Noodle Soup with Lemon?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
