Dutch Oven Chicken Noodle Soup

6 standard portions

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Ingredients

• 2 tablespoons light olive oil
• 1 medium yellow onion (diced)
• 2 ribs celery (diced)
• 3 medium carrots (peeled and diced ¼ inch thick)
• 4 cloves minced (minced)
• 8 cups low sodium chicken stock
• 1 ½ pounds boneless and skinless chicken breasts (cut in half lengthwise)
• 2 bay leaves
• 1 ½ tablespoons chopped fresh herbs (rosemary, basil, thyme, or 1 ½ teaspoons dried herbs)
• ¼ teaspoon ground black pepper
• 8 ounces egg noodles (or other pasta)
• 2 tablespoons chopped fresh parsley
• 1 lemon (for serving, optional)

Method

1. Heat olive oil in a large Dutch oven over medium-high heat, add onion, celery, and carrots, and sauté until soft, about 3-4 minutes. Add garlic and saute for 1 minute.
2. Pour in the chicken stock, then add the chicken, bay leaves, and fresh or dried herbs that you are using. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the chicken is fully cooked, with an internal temperature of 165°F (74°C) at the thickest part.
3. Remove the chicken from the soup and shred it into bite-sized pieces once cool enough to handle.
4. Meanwhile, add the noodles to the soup, give it a stir and cook for 8 minutes or until al dente (check the time on the package). Stir the chicken back in.
5. Stir in fresh parsley, and lemon juice if desired (or add later to each bowl). Taste the soup and adjust the salt to your preference. Serve warm.