Chicken Noodle Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth (homemade or store-bought)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or 2 tablespoons fresh)
• 1½ lbs boneless, skinless chicken breasts or thighs
• 8 oz egg noodles (about 3 cups)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh lemon juice (optional, for brightness)
• Fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
3. Pour in the chicken broth. Add the bay leaves, thyme, and dried parsley. Stir to combine and bring the mixture to a boil.
4. Once boiling, add the chicken breasts or thighs to the pot. Reduce heat to medium-low and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
5. Remove the chicken from the pot and place it on a cutting board. Let it cool for a few minutes, then shred or dice it into bite-sized pieces.
6. While the chicken cools, bring the soup back to a boil. Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
7. Return the shredded chicken to the pot. Season with salt and pepper to taste. If desired, add fresh lemon juice for a bright, fresh flavor.
8. Remove the bay leaves. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.