Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, peeled and sliced into rounds
  • 1 cup celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano or thyme
  • 8 cups low-sodium chicken bone broth
  • 2 cups cooked chicken breast, shredded
  • 2 cups wide egg noodles
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and dried oregano or thyme. Cook for exactly 1 minute until the herbs are highly fragrant.
  3. Pour in the chicken bone broth and increase the heat to bring the liquid to a gentle boil.
  4. Add the wide egg noodles to the boiling broth and cook for 6-8 minutes, or until the noodles are tender.
  5. Reduce heat to low. Stir in the shredded cooked chicken breast, fresh lemon juice, and chopped parsley. Simmer for 2-3 minutes until the chicken is heated through.
  6. Season with sea salt and freshly cracked black pepper to taste before serving.