Lemony Chicken Noodle Soup with Bone-In Thighs

Why You’ll Love This Recipe

• Comforting, golden broth with tender shredded chicken and springy egg noodles.
• Built-from-scratch flavor by simmering bone-in thighs with classic aromatics.
• Bright finish of fresh parsley and lemon keeps it light and lively.
• One-pot, weeknight-friendly, and perfect for make-ahead or freezing.

Grocery List

• Produce: 1 large yellow onion, 2 large carrots, 2 celery ribs, 1 bunch flat-leaf parsley, 1 lemon
• Dairy: None
• Pantry: Bone-in skin-on chicken thighs (2 lb), bay leaves, whole black peppercorns, kosher salt, wide egg noodles

Full Ingredients

Broth and Chicken

• 2 lb bone-in, skin-on chicken thighs (4–6 pieces)
• 10 cups cold water
• 1 large yellow onion, peeled and halved
• 2 large carrots, cut into 2-inch pieces
• 2 celery ribs, cut into 2-inch pieces
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp kosher salt, plus more to taste

To Finish

• 6 oz wide egg noodles
• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for serving
• 2 tbsp fresh lemon juice (about 1/2 lemon), plus lemon wedges for serving
• Freshly ground black pepper, to taste

Optional (for crisper veggies at the end)

• 1 additional carrot and 1 celery rib, small dice (add during final simmer)

Step-by-Step Instructions

Step 1: Load the pot with chicken and aromatics

Place the chicken thighs, cold water, halved onion, carrot pieces, celery pieces, bay leaves, peppercorns, and kosher salt into a large, heavy pot. Starting with cold water helps the chicken release its flavor gradually for a richer broth.

Step 2: Bring to a gentle simmer and skim

Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer. Skim off foam and excess fat for a clear broth. Partially cover and simmer 35–40 minutes, adjusting heat to maintain small, steady bubbles (roughly 190–200°F). Thighs are done when very tender and at least 175°F internally.

Step 3: Separate and clarify the broth

Transfer chicken to a plate to cool slightly. Remove and discard the onion halves and bay leaves. Slice the cooked carrots and celery into bite-size pieces. For extra clarity, strain the broth through a fine-mesh sieve into a clean pot, then return the sliced vegetables to the pot.

Step 4: Shred the chicken

When cool enough to handle, remove skin and bones from the thighs. Shred the meat into bite-size pieces with your fingers or two forks. You should have about 3 cups of shredded chicken. Discard skin and bones.

Step 5: Cook the noodles in the broth

Bring the broth back to a lively simmer over medium heat. Add the egg noodles and cook until just tender, 6–8 minutes (check package directions). Stir in the shredded chicken during the last 2 minutes to warm through. If using the optional fresh diced carrot and celery for extra texture, add them with the noodles so they soften but keep a slight bite.

Step 6: Finish with parsley and lemon

Turn off the heat. Stir in the chopped parsley and 2 tablespoons fresh lemon juice. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. The lemon should brighten the broth without overpowering it.

Step 7: Serve hot

Ladle soup into warm bowls and garnish with a bit more parsley. Serve with lemon wedges for squeezing at the table. Enjoy immediately while the noodles are springy and the broth is steamy.

Pro Tips

• Start with cold water so the broth extracts more collagen and flavor from the bones.
• Keep the simmer gentle and skim often for a clear, clean-tasting soup.
• Salt lightly at the start; finish seasoning after the noodles and chicken go back in so you don’t oversalt.
• For fresher texture, add an extra diced carrot and celery rib during the final noodle simmer.
• Cooking for later? Boil noodles separately and portion into bowls, then ladle hot broth and chicken over to prevent sogginess.

Variations

• Rotisserie Shortcut: Simmer onion, carrot, celery, bay, peppercorns, and 8 cups low-sodium chicken broth for 20 minutes. Add 3 cups shredded rotisserie chicken and noodles; finish with parsley and lemon.
• Lemon-Dill Twist: Swap parsley for 1/4 cup chopped dill and increase lemon to 3 tablespoons for a brighter, herb-forward finish.
• Rice Instead of Noodles: Use 3/4 cup long-grain rice; simmer 15 minutes until tender, then add chicken back and finish as directed.

Storage & Make-Ahead

Refrigerate soup (without noodles, if possible) up to 4 days or freeze up to 3 months. For best texture, store noodles separately or cook fresh when serving. Reheat gently on the stovetop until steaming; add a splash of water if needed. Always finish with a fresh squeeze of lemon after reheating to revive the flavors.

Nutrition (per serving)

Approximate values: 320 calories; 25 g protein; 28 g carbohydrates; 12 g fat; 2 g fiber; 780 mg sodium. Calculated for 1 of 6 servings and will vary based on exact ingredients and skimming.