Method
Heat the butter in a soup pot. Cook the onion, carrot, and celery with a pinch of salt until beginning to soften, 6–8 minutes. Add the garlic for 30 seconds.
Add the stock, thyme, and bay leaf. Simmer until the vegetables are tender, about 15 minutes.
Add the chicken and noodles and simmer until the noodles are just tender.
Remove the bay leaf, stir in the lemon juice, and adjust seasoning. Serve promptly.
Notes
For make-ahead service, cook and hold the noodles separately so they do not absorb all the broth.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the chicken stock, use Roasted Chicken Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Its onion-carrot-celery opening is related to Classic Mirepoix, while the complete soup method stays self-contained.