Homemade Chicken Noodle Soup

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• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 ½ lb boneless, skinless chicken thighs or breasts
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 6 oz wide egg noodles
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Heat the oil and butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, until softened.
2. Add the garlic and cook for 1 minute.
3. Pour in the broth and add the chicken, thyme, bay leaf, salt and pepper. Bring to a boil, then cover and simmer gently for 20–25 minutes, until the chicken is cooked through (165°F / 74°C).
4. Lift out the chicken, shred it with two forks and set aside.
5. Bring the soup back to a boil, add the noodles and cook according to the package, usually 6–8 minutes.
6. Return the chicken to the pot, stir in the parsley and lemon juice, remove the bay leaf and adjust the seasoning.