Chicken Noodle Soup

Servings: 4 to 6

Ingredients:

• 2 Chicken Breasts
• 16 oz Bone Broth
• 6 Cups Vegetable or Chicken Broth
• 1 Stalk Celery, chopped
• 1 Bunch Green Onions, chopped
• 6 Large Carrots, sliced
• 1 Cup Peas or String Beans
• 3 Garlic Cloves, minced
• 2 Cups Noodles of your choice
• 2 Bay Leaves
• 1 Bunch Fresh Parsley, chopped
• 2 Tablespoons Fresh Thyme, chopped
• 2 Tablespoons Fresh Rosemary, chopped
• Juice of one Lemon
• 1 Tablespoon Olive Oil
• Salt and Pepper to taste

Instructions:

1. Cook the Chicken: In a medium pan with a lid, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and squeeze the juice of one lemon over them. Cover with the lid and cook for 5 minutes. Flip the chicken and cook for another 5 to 8 minutes or until thoroughly cooked. Set aside to cool, then shred using two forks or your hands.
2. Prepare the Soup Base: In a large pot, sauté the chopped celery, sliced carrots, chopped green beans or peas, and green onions for 3 minutes or until the celery starts to soften. Add the minced garlic and sauté for 1 more minute. Stir in the chopped fresh herbs.
3. Add Broth and Bring to a Boil: Pour in the bone broth, vegetable broth, and add the bay leaves. Bring the mixture to a light boil.
4. Cook the Noodles: Add the noodles to the pot and cook according to package instructions.
5. Combine and Serve: Once the noodles are cooked, add the shredded chicken to the pot. Season with salt and pepper to taste. Serve hot, garnished with additional fresh herbs if desired.