Classic Chicken Noodle Soup

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery, then cook for 6–8 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and add the dried parsley, thyme, bay leaf, salt, and black pepper. Stir everything together and bring the soup to a gentle boil. Reduce the heat and let it simmer for about 15 minutes so the vegetables become tender and the flavors develop.

Add the shredded chicken to the pot and stir well. Mix in the egg noodles and continue simmering for 8–10 minutes, stirring occasionally, until the noodles are tender but not overcooked.

Remove the bay leaf and stir in the lemon juice, if using, to brighten the flavor. Taste and adjust the seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread, dinner rolls, or buttery crackers.