Chicken noodle soup

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 lb boneless, skinless chicken breasts
• 3 cups wide egg noodles
• 2 tbsp chopped fresh parsley
• 1 lemon
• Salt and black pepper

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 to 8 minutes, until soft.
2. Add the garlic and cook for 1 minute.
3. Add the broth, thyme and bay leaves and bring to a boil.
4. Add the whole chicken breasts. Lower the heat and simmer for 15 minutes, until the chicken is cooked through (165 °F inside).
5. Lift out the chicken and shred it with two forks. Take out the bay leaves.
6. Add the noodles to the pot and simmer for 6 to 8 minutes, until tender.
7. Return the chicken to the pot and stir in the parsley and a squeeze of lemon. Season with salt and pepper.