Ingredients

• 500 g chicken thighs
• 100 g thin egg noodles
• 1 piece onion
• 1 piece carrot
• 1 piece celery stalk
• 3 tbsp olive oil
• 1.5 kg chicken stock
• 1 piece egg
• 3 tbsp lemon juice
• 1 tsp salt
• 1 pinch black pepper
• 2 tbsp fresh parsley

Instructions

1. Prepare the vegetables

   Dice the onion into small 1cm pieces, slice the carrot into thin rounds, and chop the celery finely. Cut the chicken thighs into bite-sized chunks, removing any excess fat. Keep all ingredients separate on your cutting board for easy cooking. Do not mix the vegetables together as they cook at different rates.

2. Sauté the aromatics

   Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add carrot and celery, cooking for another 3-4 minutes until vegetables begin to soften and release their aroma. Do not brown the vegetables as this will change the soup's delicate flavor.

3. Cook the chicken

   Add chicken pieces to the pot and cook over medium-high heat for 6-8 minutes, turning occasionally until all surfaces are lightly browned. The chicken should look opaque but doesn't need to be fully cooked through. Season with salt and pepper. Do not overcook at this stage as the chicken will continue cooking in the broth.

4. Simmer the broth

   Pour in the chicken stock and bring to a gentle boil over high heat for 2-3 minutes. Reduce heat to low and simmer for 20-25 minutes until chicken is tender and easily shreds with a fork. The broth should be aromatic and lightly colored from the chicken. Do not boil vigorously as this will make the broth cloudy.

5. Add the noodles

   Increase heat to medium and add the thin noodles to the simmering broth. Cook for 6-8 minutes until noodles are tender but still have a slight bite. Stir occasionally to prevent sticking. The noodles should float freely in the broth. Do not overcook or they will become mushy and break apart.

6. Create egg ribbons

   Beat the egg with lemon juice in a small bowl until well combined. Remove the pot from heat and slowly drizzle the egg mixture into the hot soup while stirring constantly in one direction for 30 seconds. The egg should form silky ribbons throughout the soup. Do not add the egg while the soup is boiling or it will scramble.

7. Finish and serve

   Taste and adjust seasoning with salt and pepper as needed. Stir in fresh chopped parsley just before serving. Ladle into warm bowls and serve immediately while hot. The soup should be aromatic with visible egg ribbons and tender chicken pieces. Do not let the soup sit too long or the noodles will continue to absorb liquid and become soggy.

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