Description

Tender chicken, carrots, celery, and zucchini simmer in a thyme-rosemary broth, then wide egg noodles and a squeeze of fresh lemon finish it bright and cozy. One-pot, weeknight easy—add a Parmesan rind while simmering for extra savory depth.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

1 tablespoon olive oil

1 tablespoon unsalted butter

1/2 cup onion, diced (about half of a medium onion)

4 garlic cloves, minced

7 cups low-sodium chicken broth

2-3 celery ribs, roughly chopped

3 medium carrots, peeled, roughly chopped

1 small zucchini, roughly chopped

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary

2 1/2 cups uncooked wide egg noodles (about 5 ounces)

1 tablespoon chopped fresh parsley

1/2 - 1 lemon juiced, or to taste

Rosemary Parmesan Butter

4 tablespoons unsalted butter, softened

3 teaspoons freshly grated Parmesan cheese

1 teaspoon finely chopped fresh rosemary (or 1/4 teaspoon dried)

Pinch of garlic powder (optional, for extra flavor)

Pinch of kosher salt (if using unsalted butter)

Freshly ground black pepper, to taste

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Instructions

Pat chicken dry with paper towels; sprinkle both sides with salt and pepper and let sit for half an hour before searing. In a 5-quart cookpot with a lid, heat oil over medium-high heat. Add chicken in batches, searing until golden brown, 2-4 minutes on each side. Remove chicken from the pan.
Add butter to the pan. Once melted, add onions, celery, and carrots, and sauté over medium-high heat until tender, 4-5 minutes. Add garlic, thyme, and rosemary; saute one minute longer or until fragrant. Add broth and zucchini, stirring to loosen any browned bits from the bottom of the pan. Bring to a boil. Return chicken and rind if using to the pan. Reduce the heat; simmer, covered, until the chicken is tender, 25-30 minutes.
Remove the rind and transfer the chicken to a plate. Add the noodles to the pot, cover, and let them cook while you shred the chicken with two forks. For smaller pieces, chop them into bite-sized chunks.
Return the chicken to the pot and turn off the heat. Let everything sit, covered, for 15 minutes or until the noodles are tender. Stir in the parsley and lemon juice, then adjust the seasoning with more salt, pepper, and lemon juice if needed.
For the rosemary parmesan butter, mix all ingredients until fully combined. Taste and adjust seasoning as needed. Serve right away or refrigerate. If chilled, allow to soften slightly before spreading or melting over food.
Serve with toasted, thick pieces of bread with rosemary parmesan butter.

Notes

Simmer window: After searing and sautéing, simmer 25–30 minutes until the chicken shreds easily; add noodles last so they stay tender, not mushy.

Salt check: Parmesan rinds carry salt—taste before adding more.

Make-ahead: Soup base (no noodles/lemon) keeps 3–4 days chilled; add cooked noodles and lemon when reheating.

Freezer: Freeze without noodles/lemon up to 3 months; thaw, reheat, then add fresh noodles + lemon.

Texture tweak: Prefer chunks? Chop the thighs after simmering instead of shredding.

Bread pairing: Toasted slice with rosemary parmesan butter adds crunch and echoes herb notes.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soups
Method: Stovetop
Cuisine: American