Chicken Noodle Soup

Ingredients

2 Tbs Unsalted Butter

1 Yellow Onion, diced

2 Carrots, peeled and diced

2 Stalks Celery, diced

3 Garlic Cloves, minced

8 Cups Chicken Stock

2 Bay Leaves

2 Boneless Skinless Chicken Breasts

2 1/2 Cups Wide Egg Noodles

2 Tbs Fresh Parsley, chopped

2 Tbs Fresh Dill, chopped

1 Tbs Lemon Juice

Salt and Pepper to taste

Directions

Add olive oil to stainless steel chili pot and heat on medium Lay in chicken breasts and sear on each side until brown and crispy, 2-3 minutes per side. Chicken does not need to be cooked through, just build a crust

Pull chicken out and set to the side. Add butter and heat until melted. Add onions and carrots, cook until soft. Add celery and garlic and cook for one minute

Whisk in chicken stock and bay leaves and season with salt and pepper

Add chicken and bring to a boil

Reduce heat and simmer, covered, until the chicken is cooked through, about 45 minutes

Remove chicken and shred

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

Remove from heat. Stir in parsley, dill, and lemon juice. Season with salt and pepper to taste