Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, sliced into 1/4 inch rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 cups chicken bone broth
  • 2 bay leaves
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • 1 lb cooked chicken breast, shredded
  • 6 oz wide egg noodles

Instructions:

  1. Heat the oil. Place your large pot over medium heat and add the olive oil.
  2. Add the diced onion, carrots, and celery to the pot. Note: This is your mirepoix and is the most important step for flavor.
  3. Cook for about 6 to 8 minutes until the onions are translucent and the carrots look vibrant.
  4. Stir in the minced garlic, salt, and black pepper. Cook for 1 minute until the garlic is fragrant but not browned.
  5. Pour in the 8 cups of chicken bone broth, scraping the bottom of the pot with your spoon.
  6. Add the bay leaves and fresh thyme. Bring the mixture to a gentle boil.
  7. Reduce the heat to low and let it simmer for 15 minutes until the carrots are tender when pierced with a fork.
  8. Stir in the 6 oz of wide egg noodles. Increase heat slightly and cook for 6 to 8 minutes until the noodles are tender but still have a slight bite (al dente).
  9. Fold in the shredded chicken breast and cook for 2 minutes until the meat is heated through.
  10. Remove from heat. Stir in the fresh parsley and lemon juice. The aroma should shift from heavy to bright and fresh.