
Serves
4
Time
30 min
List
16 items
Prep 8 min · Cook 17 min
Serves
4
Time
30 min
List
16 items
Prep 8 min · Cook 17 min
Servings
Keeps your screen awake while you cook
8 steps
Set a large soup pot or Dutch oven on the stovetop over medium heat. Add the oil, onion, carrots, and celery. Cook for 5 minutes, stirring often, until the vegetables begin to soften.
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Stir in the garlic and cook for 30 seconds, just until fragrant.
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Add the chicken thighs, chicken broth, dried parsley, dried thyme, salt, pepper, and bay leaf. Increase the heat to medium-high and bring the broth to a gentle boil.
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Reduce the heat to medium-low, cover the pot partly, and simmer on the stovetop for 15 to 18 minutes, until the chicken is tender and easy to shred.
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Transfer the chicken to a cutting board. Keep the soup at a steady simmer over medium-low heat. Shred the chicken with two forks.
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Add the egg noodles to the simmering broth and cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender.
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Return the shredded chicken to the pot and stir in the frozen peas. Simmer for 2 to 3 minutes, until the peas are warmed through.
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Remove the bay leaf. Stir in the lemon juice and fresh parsley, if using. Taste and adjust with more salt or pepper before serving.
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Chop, measure, and get everything ready.
Build flavor and get it fully cooked.
Tidy up, taste, and finish with a final flourish.