# What You Need:
→ Chicken
01 - 1½ lbs bone-in, skinless chicken thighs or breasts
02 - 8 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 large yellow onion, diced
04 - 3 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
07 - 2 bay leaves
08 - ½ tsp dried thyme
09 - ¼ tsp dried rosemary
10 - Salt and freshly ground black pepper to taste
→ Noodles
11 - 6 oz wide egg noodles
→ Finishing Touches
12 - 2 tbsp fresh parsley, chopped
13 - 1 tbsp fresh lemon juice, optional
# Directions:
01 - Place chicken pieces and chicken broth in a large pot. Bring to a gentle boil, skimming off any foam that rises to the surface.
02 - Add onion, carrots, celery, garlic, bay leaves, thyme, rosemary, salt, and pepper. Reduce heat to a simmer, cover, and cook for 25–30 minutes until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the pot. Shred the meat using two forks and discard any bones.
04 - Return shredded chicken to the pot. Increase heat to medium-high and bring the soup to a gentle boil.
05 - Add egg noodles and cook for 8–10 minutes, or until noodles are tender.
06 - Stir in fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
07 - Remove bay leaves and serve hot.
