Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper, cracked
  • 8 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter over medium heat in a Dutch oven or large stockpot. Add the diced onion, carrots, and celery, sautéing for 6–8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring the liquid to a gentle simmer.
  4. Add the cubed chicken breast and simmer for 12–15 minutes, or until the chicken is opaque throughout.
  5. Stir in the egg noodles and cook for 6–8 minutes until tender but al dente.
  6. Remove the bay leaf. Stir in the fresh parsley and lemon juice. Taste and season with salt and black pepper as needed.