Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, diced (approx. 1 cup/150g)
  • 2 medium carrots, peeled and diced (approx. 1 cup/120g)
  • 2 celery stalks, diced (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • 8 cups (1.9 Liters) low-sodium chicken broth (or bone broth)
  • 4 cups (950ml) water
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680g) boneless, skinless chicken breasts OR thighs
  • 1 cup (170g) whole wheat egg noodles (or gluten-free noodles)
  • 1 cup (80g) chopped fresh parsley
  • 2 tbsp lemon juice
  • Optional: Red pepper flakes for a little kick

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, thyme, rosemary, and sage, and cook for 1 minute more until fragrant.
  2. Pour in chicken broth, water, and add bay leaf. Season with salt and pepper. Add chicken breasts or thighs. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  3. Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
  4. Add noodles to the soup and cook according to package directions (usually 8-10 minutes), or until tender.
  5. Stir in fresh parsley and lemon juice. Remove bay leaf before serving. Season with additional salt and pepper to taste. Add red pepper flakes (if using). Serve hot.