# What You'll Need:
→ Chicken
01 - 1 ½ lbs bone-in, skinless chicken thighs
02 - 6 cups low-sodium chicken broth
→ Vegetables
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, diced
06 - 3 garlic cloves, minced
→ Noodles
07 - 6 oz wide egg noodles
→ Herbs & Seasonings
08 - 2 bay leaves
09 - 1 tsp dried thyme
10 - ½ tsp dried parsley
11 - ½ tsp black pepper
12 - 1 tsp salt
→ Optional
13 - 1 tbsp olive oil
14 - 1 tbsp lemon juice
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery; sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth. Add chicken thighs, bay leaves, dried thyme, dried parsley, black pepper, and salt. Bring mixture to a boil.
04 - Lower heat to a simmer, cover, and cook for 25 minutes until chicken is fully cooked.
05 - Remove chicken from pot and shred with two forks, discarding bones.
06 - Add egg noodles to simmering broth and cook for 7 to 8 minutes until al dente.
07 - Return shredded chicken to pot, stir in lemon juice if using, and adjust seasoning to taste.
08 - Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot.
