Creamy Lemon Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 small white onion (peeled and diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (ends trimmed and diced)
• 4 cloves garlic (minced or pressed)
• 8 cups good-quality chicken stock
• 2 cups shredded cooked chicken
• 2 teaspoons fresh thyme leaves* (or more to taste)
• 1 bay leaf
• 6 ounces wide egg noodles
• 1/2 cup heavy cream
• 2 to 4 tablespoons freshly-squeezed lemon juice (to taste)
• sea salt and freshly-cracked black pepper

Steps

1. 1

   Sauté the veggies: Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally.  Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.

2. 2

   Simmer: Add chicken stock, shredded chicken, thyme, bay leaf and gently stir until combined.  Continue cooking until the soup reaches a simmer.

3. 3

   Cook the noodles: Reduce heat to medium-low to maintain the simmer and stir in the egg noodles.  Continue cooking, uncovered, for 7-9 minutes or until the egg noodles are al dente.

4. 4

   Season. Add heavy cream and stir to combine, then add 2 tablespoons lemon juice and stir to combine.  Remove and discard the bay leaf.  Taste and season with any extra lemon juice, thyme, salt and pepper that you think the soup may need.

5. 5

   Serve. Serve warm and enjoy!