Add 4 cups of chicken stock and 2 chicken breasts (about 1¼ lbs) to a large pot and bring it to a gentle simmer. The broth should just cover the tops of the breasts (add a little more if needed) Let them poach for about 12–16 minutes, until tender and cooked through.
Transfer the chicken to an electric mixer bowl to rest. Pour the flavorful broth into a separate bowl — it’s your liquid gold base for later.
In the same pot, melt 2 tablespoons butter over medium heat. Add 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks; cook 5–7 minutes, until softened and fragrant. (Go to next step for shredding chicken while cooking veggies). Stir in 4 minced garlic cloves and 1 tablespoon fresh thyme, and cook for another 30–60 seconds. Shred your chicken breasts in the electric mixer bowl on low, using the paddle attachment, until light and fluffy.
Now, pour in the reserved 4 cups of broth from poaching plus the remaining 4 cups chicken stock. Bring to a gentle simmer before continuing with your noodles and final additions.
Add ½ tsp of chicken bouillon to the broth - taste test. Every broth is different, and it depends on how much flavor it needs. Add another half a teaspoon if it needs more. I've never regretted starting with half a teaspoon before even tasting the broth (if store-bought).
Add 1 cup of frozen peas, and 6 oz wide egg noodles (about 2 cups) and cook until tender, about 6–8 minutes.
Stir in the shredded chicken, 1 tablespoon fresh parsley, juice from half a lemon, and ½ teaspoon black pepper (to taste). Let it all warm together for 2–3 minutes so the flavors can cozy up.
Ladle into bowls and finish with extra fresh parsley. Serve warm and enjoy that rich, soothing, homemade flavor — the kind that feels like a hug in a bowl.
