American · main

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup reads citrus 5.3, sourness 4.8 and allium 4.7 on Palate's 0–10 flavor X-ray — a American main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 6.7 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 4.2 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Citrus 5.3 · Sourness 4.8 · Allium 4.7 · Richness 4.1 · Umami 4.1 · Salinity 4.0 · Sweetness 3.6 · Herbaceous 3.2 · Earthy 1.7 · Warm Spice 1.5 · Fruity 1.3 · Floral 1.0 · Bitterness 0.8 · Heat 0.8

What's in it (14)

• unsalted butter — 27 g
• yellow onion — 110 g
• carrots — 180 g
• celery — 120 g
• garlic — 12 g
• low-salt chicken broth — 1893 g
• boneless chicken — 680 g
• bay — 2 g
• thyme — 1 g
• salt — 7 g
• black pepper — 3 g
• hot cooked egg noodles — 170 g
• lemon juice — 30 g
• dill — 15 g

Time & effort: about 43 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 53.6 kcal, 7.9 g protein, 1.9 g fat, 3.2 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; sauté until softened and just beginning to turn golden at the edges, 6-8 minutes.
2. Add the garlic and sauté until fragrant, 30-60 seconds.
3. Pour in the broth and add the chicken thighs, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer, partially cover, and simmer until the chicken reaches 165°F and is fork-tender, 18-20 minutes.
4. While the chicken simmers, bring a separate pot of well-salted water to a boil and cook the egg noodles until al dente, 7-8 minutes; drain and set aside.
5. Transfer the chicken to a cutting board and let rest 5 minutes.
6. Shred the chicken into bite-size pieces with two forks.
7. Discard the bay leaves, then return the shredded chicken to the pot.
8. Stir in the drained noodles and lemon juice; simmer until heated through, 2-3 minutes.
9. Stir in the dill, taste, and adjust salt and pepper before serving.

Dishes with a similar flavor shape

• Avgolemono Chicken and Orzo Soup — Greek
• Steak Fajitas with Lime and Cilantro — Tex-Mex
• Black Bean and Corn Quesadillas — Tex-Mex
• Grilled Steak Fajitas — Tex-Mex
• Lamb Kofta with Cucumber Tomato Salad — Middle Eastern

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.