Step 1

In a large stock pot saute onions and leeks over medium-high heat for 5 minutes.

Step 2

Add celery, carrots and garlic saute another 3 minutes or so.

Step 3

Add chicken broth, bay leaves, coriander, and thyme. Taste the broth, season with more salt, and pepper if needed, keeping in mind that the chicken is going to add richness and the lemon will give a balance at the end. Add in the whole pieces of chicken (see notes for using bone-less or pre-cooked). Bring to a boil and turn down to a simmer for 30 minutes.

Step 4

Turn the soup to low, while you remove the chicken thighs from the hot broth, and shred into bite-size pieces.

Step 5

Turn up the heat and once the soup is simmering, add the chicken back into the pot. Next, add the egg noodles to the soup. Cook them for half of the time recommended on the noodle package. Turn off the heat, the noodles will continue to soften in the soup. Cooking less keeps them from getting mushy and falling apart.

Step 6

Add parsley, lemon juice and adjust salt and pepper to taste. (See notes for additional flavorings.)