🥕 Sauté the Aromatics
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, carrots, and celery and cook for 6 minutes until softened.
- Stir in garlic, thyme, and bay leaf and cook for 1 minute.
🍗 Simmer the Chicken
- Pour in the chicken broth and add the chicken breasts.
- Bring to a boil, reduce heat, and simmer for 22 minutes until the chicken is cooked through.
- Transfer chicken to a plate, shred with two forks, and set aside.
🍜 Cook the Noodles
- Bring the broth back to a gentle boil.
- Add the egg noodles and cook for 7 to 8 minutes until tender.
🥣 Finish and Serve
- Return the shredded chicken to the pot.
- Stir in parsley and lemon juice and season with salt and pepper.
- Ladle into bowls and serve hot with crusty bread.