2 cups egg noodles
2 tbsp olive oil
2 bone-in, skin-on chicken breasts OR shredded cooked chicken
2 cloves garlic, minced (optional)
1 medium onion, diced
2 medium carrots, peeled and sliced thin
2 stalks celery, sliced
8 cups chicken broth, low sodium recommended
2 bay leaves
2 sprigs fresh thyme OR 1 tsp dried thyme
Place a 6–8-quart stockpot over medium heat. Add the olive oil and chicken and sauté for 5-7 minutes.
Add the garlic, onions, carrots, and celery to the stockpot. Sauté for 3-5 minutes, stirring to loosen browned bits from pan.
Add the chicken broth, bay leaves and thyme. Raise the heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
Remove the chicken and use 2 forks to shred the chicken into bite-size pieces.
Add egg noodles to the broth and bring to a boil, reduce the heat to medium-low and simmer until noodles are tender.
Remove the bay leaves and discard. Stir in the shredded chicken along with the optional parsley and lemon juice.
taste the soup and season with salt and pepper to your preference. Serve and enjoy!