Lemon Chicken Soup with Noodles

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth (or stock)
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 cup dried pasta (egg noodles or thin spaghetti work best)
• 2 lemons (juice and zest of one, slices for garnish)
• 1 teaspoon dried thyme (or fresh thyme sprigs)
• 1 bay leaf
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Base:
   • Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.
2. Add Broth and Seasonings:
   • Pour in the chicken broth. Add thyme, bay leaf, lemon zest, and a pinch of salt and pepper. Bring to a boil.
3. Cook the Pasta:
   • Once the broth is boiling, add the pasta. Cook until the pasta is tender (follow the package instructions).
4. Add Chicken and Lemon:
   • Stir in the shredded chicken, lemon juice, and additional salt or pepper if needed. Simmer for 2–3 minutes to warm the chicken.
5. Garnish and Serve:
   • Remove the bay leaf and thyme sprigs. Ladle the soup into bowls and garnish with fresh parsley, lemon slices, and a drizzle of olive oil, if desired.

Would you like a variation of this recipe or suggestions for related dishes? Let me know!