This chicken noodle soup checks all the boxes: it’s comforting, tasty, and super easy to throw together. Trust me, this no-fail recipe is sure to become your new go-to chicken noodle soup recipe.
0 Add the olive oil to a large pot over medium heat, and season the chicken thighs with salt and pepper.
1 Once the pot is hot, pan sear the thighs in the pot for 3 minutes on one side, then flip and cook for another 2-3 minutes, until cooked through.
2 Pull the chicken thighs out of the pot and transfer them to a cutting board.
3 Add the carrots, celery, onion, and garlic to the pot, and cook for about 7-10 minutes, until the vegetables are softened and slightly browned on the outside.
4 While the vegetables are cooking, slice the chicken thighs.
5 Add the sliced chicken thighs to the pot with the vegetables. Stir in the chicken broth and bay leaves. Cover the pot and bring to a simmer, then add the noodles and cook according to the package instructions.
6 Once the noodles are cooked through, stir in the lemon juice, taste and add salt and pepper if needed, then garnish with parsley and serve!
