Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken breast, cubed
  • 8 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 cups whole-wheat noodles
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables are translucent and the onions smell fragrant.
  2. Stir in the garlic and cook for just 60 seconds to avoid burning.
  3. Pour in the chicken broth, dried thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce heat to low.
  4. Add the cubed chicken breast. Simmer uncovered for 12–15 minutes, or until the chicken is opaque and cooked through.
  5. Increase the heat slightly to maintain a simmer. Stir in the noodles and cook according to the package directions (usually 7–10 minutes).
  6. Once the noodles are al dente, remove the pot from heat immediately. Stir in the lemon juice and fresh parsley. Discard the bay leaf.