HOMESTYLE CHICKEN NOODLE SOUP

Ingredients:

2 tablespoons unsalted butter

1 onion, diced

2 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

8 cups chicken stock

2 bay leaves

Kosher salt freshly ground black pepper, to taste

2 ½ pounds bone-in, skinless chicken breasts

2 ½ cups wide egg noodles

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh dill

1 tablespoon freshly squeezed lemon juice, or more, to taste

Instructions:

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.

Stir 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.

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

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

Serve immediately.

Enjoy!