Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt to taste
  • Pepper to taste
  • 2 cups egg noodles
  • 1 tablespoon lemon juice (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
  3. Stir in minced garlic and sauté for another 1-2 minutes until fragrant.
  4. Pour in the chicken broth and bring to a boil.
  5. Add shredded chicken, thyme, parsley, salt, and pepper.
  6. Add egg noodles to the boiling broth.
  7. Reduce heat and simmer for 7-10 minutes, or until noodles are tender.
  8. Stir in lemon juice if using for brightness.
  9. Taste and adjust seasoning if necessary.
  10. Ladle soup into bowls and enjoy warm.