Classic Homestyle Chicken Noodle Soup

Sauté the Aromatics

Heat the olive oil in a large pot over medium heat until it shimmers.

Add the diced onion to the pot.

Cook, stirring occasionally, until the onion is softened and translucent, about 4 minutes.

Add the sliced carrots and celery to the pot.

Cook, stirring occasionally, for 3 more minutes until slightly softened.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Build the Broth

Pour the chicken broth into the pot.

Add the dried thyme, dried parsley, dried rosemary, black pepper, salt, and bay leaves.

Stir everything together to combine.

Cook the Chicken

Nestle the whole chicken breasts into the broth, making sure they are fully submerged.

Raise the heat to high and bring the soup to a boil.

Reduce heat to medium-low and simmer uncovered for 20 minutes, until the chicken is cooked through.

Shred the Chicken

Use tongs to carefully transfer the cooked chicken breasts to a cutting board.

Use two forks to shred the chicken into bite-sized pieces.

Return the shredded chicken to the pot.

Cook the Noodles

Bring the soup back to a gentle boil over medium heat.

Add the egg noodles to the pot.

Cook, stirring occasionally, for 8 to 10 minutes until the noodles are tender.

Finish the Soup

Remove and discard the bay leaves.

Stir in the lemon juice.

Taste the soup and adjust salt and pepper as needed.

Serve

Ladle the soup into bowls and garnish each serving with fresh chopped parsley.