Ingredients:

  • 2 tbsp (28g) Unsalted Butter
  • 1 cup (150g) Yellow Onion, finely diced
  • 1 cup (120g) Carrots, peeled and sliced into rounds
  • 1 cup (100g) Celery, sliced
  • 3 cloves Garlic, minced
  • 8 cups (1.9L) Chicken Broth
  • 1 lb (450g) Chicken Breast, boneless and skinless
  • 1 tsp (1g) Dried Thyme
  • 1 tsp (1g) Dried Rosemary, crushed
  • 1 Bay Leaf
  • 6 oz (170g) Wide Egg Noodles
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Black Pepper to taste

Instructions:

  1. Heat butter in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until onions are translucent. Add garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth. Add the raw chicken breasts, thyme, rosemary, and bay leaf. Bring to a gentle boil, then immediately reduce to a low simmer.
  3. Simmer uncovered for 12–15 minutes until chicken reaches an internal temperature of 165°F (74°C). Remove chicken to a plate and shred with two forks.
  4. Add the egg noodles to the simmering broth. Cook for 7–9 minutes until tender (al dente).
  5. Stir the shredded chicken back into the pot. Remove the bay leaf. Stir in lemon juice and fresh parsley. Season with salt and pepper to taste.