Step 1

Note: The noodles are cooked separately in this recipe and spooned directly into serving bowls to ensure that they don’t soak up too much broth. This is especially important if you anticipate leftovers.

Step 2

Pro Tip: Measure out the seasonings in a pinch bowl ahead of time. The rest of the recipe will fly by.

Step 3

Melt butter in a large soup pot over medium heat. Add the onions, carrots, and celery. Soften for 4 minutes, then add the garlic and cook for 1 more minute.

Step 4

Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth.

Step 5

Bring the soup to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup. Add the lemon juice and simmer while you prepare the noodles.

Step 6

Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and add the noodles directly to serving bowls.

Step 7

Ladle the soup on top, then serve!