Chicken Noodle Soup

Ingredients

• 2 tablespoons unsalted butter

• 1/2 diced onion

• 2 carrots

• 2 stalks celery

• 3 cloves minced garlic

• 6 cups chicken stock

• 2 bay leaves

• 2 chicken breasts (uncooked)

• 2 cups egg noodles

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh dill

• 1 tablespoon lemon juice

• salt and pepper to taste

Directions

• Melt butter in large pot over medium heat. Add onion, carrot, celery. Cook until fragrant, stirring occasionally, about 3 minutes.

• Add garlic and stir until fragrant, about 1 minute.

• Stir in chicken stock and bay leaves, season with salt and pepper to taste. Add chicken breast and bring to boil. Cook until chicken is cooked through, about 20 minutes.

• Remove chicken and let cool before shredding.

• Stir in pasta and cook according to packaging. Remove from heat once noodles are cooked.

• Add shredded chicken, parsley, dill and lemon juice. Season with salt and pepper to taste.