Chicken Noodle Soup

Ingredients

• 2 tbsps unsalted butter

• 1 onion, diced

• 2 carrots, peeled & diced

• 2 stalks celery, diced

• 3 cloves garlic, minces

• 8 cups chicken stock

• 2 bay leaves

• Salt & pepper

• 2 1/2 lbs boneless chicken breast

• 2 1/2 cups wide egg noodles

• 2 tbsps chopped fresh parsley leaves

• 2 tbsps chopped fresh dill

• 1 tbsp freshly squeezed lemon juice

Directions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.

2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.

3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.

4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.

Adapted from Damn Delicious