Homemade Chicken Noodle Soup

• 2 tbsp butter or olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 1/2 lb boneless, skinless chicken breasts or thighs
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, or to taste
• 1/4 tsp black pepper
• 3 cups wide egg noodles
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional)

1. 1Melt the butter in a large pot over medium heat. Cook the onion, carrots and celery until slightly soft, 6–8 minutes. Add the garlic for 1 minute.
2. 2Add the broth, chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then cover and simmer gently 15–20 minutes, until the chicken is cooked through.
3. 3Lift out the chicken, shred it with two forks and set it aside.
4. 4Bring the soup back to a boil, add the noodles and cook until tender, 6–8 minutes.
5. 5Return the chicken, stir in the parsley and lemon juice, and remove the bay leaf. Taste and adjust the salt.

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