Chicken Noodle Soup

1. 1
   prep

   Prepare the vegetables and chicken.

   1.Finely chop the onion, dice the carrots, dice the celery, and mince the garlic.

   2.Cut the chicken breast into bite-sized cubes, about 1-inch pieces.
2. 2
   saute · ~6 min

   Sauté the aromatics and vegetables.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion, carrot, and celery. Cook until softened, about 5 minutes.

   3.Stir in minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't rush the vegetables — letting them soften fully builds the soup's flavor base.
3. 3
   simmer · ~20 min

   Add water and seasoning, then simmer with chicken.

   1.Pour in the water, add bay leaves, dried thyme, salt, and black pepper.

   2.Add the cubed chicken breast to the pot.

   3.Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is cooked through.
4. 4
   boil · ~10 min

   Cook the egg noodles in the soup.

   1.Remove the bay leaves from the pot.

   2.Add the dried egg noodles directly to the simmering broth.

   3.Cook for 8-10 minutes, stirring occasionally, until noodles are tender.
5. 5
   mix

   Finish with lemon juice and check seasoning.

   1.Stir in the fresh lemon juice.

   2.Taste the broth and adjust salt and pepper if needed.
6. 6
   serve

   Ladle into bowls and garnish with parsley.

   1.Ladle the hot soup into serving bowls.

   2.Sprinkle fresh chopped parsley on top and serve immediately.

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