# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
→ Broth & Seasonings
07 - 8 cups low-sodium chicken broth
08 - 1 bay leaf
09 - 1 tsp dried thyme
10 - 1/2 tsp dried oregano
11 - 1/2 tsp freshly ground black pepper
12 - 1 tsp salt, or to taste
→ Pasta
13 - 6 oz egg noodles
→ Optional
14 - 1 tbsp olive oil for sautéing
15 - Juice of 1/2 lemon for brightness
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth. Add chicken, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat to low and cover. Simmer for 20 to 25 minutes until chicken is fully cooked.
05 - Take chicken out and let cool slightly. Shred using two forks.
06 - Add egg noodles to the pot and cook uncovered for 6 to 8 minutes until tender.
07 - Return shredded chicken to the pot. Stir in fresh parsley and lemon juice if using. Adjust seasoning if necessary.
08 - Remove bay leaf before serving. Serve hot.
