Basic Chicken Noodle Soup

Ingredients

• 5 cups cooked-until-barely-tender egg noodles, rinsed
• 3-½ to 4 cups shredded, cooked chicken
• 3 quarts Homemade Chicken Broth or lower salt chicken broth
• 2 tsp. chopped fresh thyme
• Kosher salt
• 1 cup diced (¼ inch) carrot
• 1 cup chopped leek
• + 6 more ingredients
• • Freshly ground black pepper
  • 2 cups finely chopped onion
  • 1-½ Tbs. olive oil or canola oil
  • 1 to 4 Tbs. fresh lemon juice
  • ¼ cup chopped fresh parsley
  • 1-½ cups fresh or thawed frozen peas

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 fra...

View full recipe at Fine Cooking