Homemade Chicken Noodle Soup

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 3/4 tsp fine salt
• 1/4 tsp ground black pepper
• 4 oz dry egg noodles
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Step-by-step instructions

1. Cook onion, carrots, and celery in oil in a large pot for 6 minutes. Add garlic; stir 30 seconds.
2. Add broth, chicken, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer and cook 18 to 20 minutes, until chicken reaches 165°F (74°C).
3. Transfer chicken to a board and rest 5 minutes before shredding. Meanwhile, add noodles to the broth and simmer for 7 to 8 minutes, or according to package directions.
4. Return shredded chicken and warm for 1 minute. Discard bay leaf, then stir in lemon juice and parsley. Divide among six bowls.

Ingredient substitutions

• Use small pasta shells instead of egg noodles, adjusting their cooking time.

Storage & reheating

Refrigerate in shallow containers within 2 hours for 3 days. Reheat to 165°F (74°C); add broth if needed.

What to serve with it

Serve with crackers, toast, or a simple green salad.