Homemade Chicken Noodle Soup

• 1.5 lbs boneless skinless chicken breasts or thighs
• 8 cups rich chicken bone broth or low-sodium chicken broth
• 3 medium carrots, sliced into coins
• 3 stalks celery, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil or butter
• 2 dried bay leaves
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 6 oz wide curly egg noodles
• 2 tbsp fresh dill or parsley, chopped
• 1 tbsp fresh lemon juice

Instructions

1. 1

   In a large heavy pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables soften.

2. 2

   Add minced garlic, thyme, and bay leaves; cook for 1 minute until fragrant.

3. 3

   Pour in chicken broth and submerge raw chicken breasts directly into the broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 15-20 minutes until chicken reaches 165°F.

4. 4

   Remove chicken to a cutting board and shred with two forks.

5. 5

   Increase heat to medium and bring soup to a simmer. Add egg noodles and cook uncovered for 6 to 8 minutes until noodles are tender.

6. 6

   Return shredded chicken to the pot. Stir in fresh dill and lemon juice. Discard bay leaves, season with salt and pepper to taste, and serve piping hot.