Classic Chicken Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups wide egg noodles
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Salt and freshly cracked black pepper, to taste

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery; sauté 5 minutes until softened.

2. 2

   Stir in the garlic and cook 30 seconds until fragrant.

3. 3

   Pour in the chicken broth and add the chicken, thyme, and bay leaf. Season with salt and pepper.

4. 4

   Simmer, partially covered, 18 to 20 minutes until the chicken is cooked through.

5. 5

   Remove the chicken to a cutting board and shred with two forks. Discard the bay leaf.

6. 6

   Stir the egg noodles into the soup and simmer 8 minutes until tender.

7. 7

   Return the shredded chicken to the pot. Stir in parsley and lemon juice. Taste and adjust seasoning.