Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced small
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 3 stalks celery, sliced thin
  • 4 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken breasts
  • 8 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 8 oz extra-wide egg noodles
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil in a 6-quart Dutch oven or heavy-bottomed stockpot over medium heat. Add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Pour in the chicken stock, thyme, bay leaves, sea salt, and black pepper. Submerge the whole chicken breasts into the liquid.
  4. Bring the pot to a boil, then immediately reduce the heat to a simmer. Cover and cook for 12 to 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Using tongs, remove the chicken to a cutting board and shred with two forks. While the chicken is resting, add the egg noodles to the simmering broth and cook for 6 minutes according to package directions (usually 6–8 minutes).
  6. Return the shredded chicken to the pot. Stir in the fresh parsley and lemon juice. Remove the bay leaves before serving.