When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.


1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup chopped leek
1 cup diced (1/4 inch) carrot
Kosher salt
2 tsp. chopped fresh thyme
3 quarts Homemade Chicken Broth or lower salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
5 cups cooked-until-barely-tender egg noodles, rinsed
1-1/2 cups fresh or thawed frozen peas
1/4 cup chopped fresh parsley
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper


Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.
Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.