← Back

Chicken Noodle Soup

Chicken Noodle Soup
Step 1 / 13
Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.

Ingredients (for 6 servings)

  • 2 tbsp — olive oil
  • 1½ cup — carrots
  • 1 cup — celery
  • 1 whole — yellow onion
  • 2 whole — garlic cloves
  • 96 oz — low-sodium chicken broth
  • 2 whole — bay leaves
  • 1 tsp — fresh thyme
  • ½ tsp — dried oregano
  • 1 tsp — pepper
  • 1 tsp — sea salt
  • 4 cup — uncooked wide egg noodles
  • 3 cup — shredded cooked chicken
  • ¼ cup — fresh flat-leaf parsley leaves
  • 1 tbsp — lemon juice