Ingredients
1tbspolive oil
1small white onion,peeled and diced
2carrots,peeled and diced
2stalkscelery,ends trimmed and diced
4clovesgarlic,minced or pressed
8cupschicken stock
2cupschicken,cooked and shredded
2tspfresh thyme leaves,or more to taste
1bay leaf
6ozwide egg noodles
½cupheavy cream
4tbsplemon juice,freshly-squeezed
sea salt and freshly-cracked black pepper
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally.
Add carrots and celery and sauté for an additional 3 to 4 minutes, or until the carrots are softened a bit, stirring occasionally.
Add garlic and sauté for an additional 1 to 2 minutes, or until fragrant, stirring occasionally.
Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low to maintain the simmer and stir in the egg noodles. Continue cooking, uncovered, for 7 to 9 minutes or until the egg noodles are al dente.
Add heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine.
Remove and discard the bay leaf. Taste and season with any extra lemon juice, thyme, salt and pepper needed.
Serve warm and enjoy!
