Ingredients:

Instructions:

  1. Heat oil or butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook gently until softened and lightly translucent (about 8-10 minutes).
  2. Add minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant—do not let the garlic burn.
  3. Place the whole chicken pieces into the pot. Pour in the chicken stock, ensuring the chicken is mostly submerged. Add bay leaves.
  4. Bring the stock to a gentle simmer, then reduce heat to low, cover partially, and maintain a slow simmer for 20-25 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).
  5. Carefully remove the cooked chicken pieces from the broth using a slotted spoon and set aside to cool slightly.
  6. Carefully pour the broth through a fine-mesh sieve into a clean bowl or back into the cleaned pot, discarding the cooked vegetable solids and herbs for a clearer soup.
  7. Once cool enough to handle, shred or dice the chicken into bite-sized pieces and set aside.
  8. Return the clear broth to a boil. Add the egg noodles and cook according to package directions (usually 6-8 minutes).
  9. Return the shredded chicken to the pot with the noodles. Stir gently.
  10. Stir in the fresh parsley and lemon juice. Taste the soup thoroughly and adjust seasoning with salt and pepper until perfect. Serve immediately.