A Hug in a Bowl

Heat the olive oil or melt the butter in a Dutch oven over medium heat. Add the diced onion, diced carrot, and diced celery. Sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent.

Add the minced garlic and dried thyme to the pot. Stir constantly for about 1 minute until fragrant, making sure the garlic does not burn.

Pour in the chicken broth and drop in the bay leaf. Nestle the raw chicken breast directly into the broth. Bring the pot to a gentle boil, then immediately reduce the heat to a low simmer. Cover the pot and let it simmer for 12 to 15 minutes, or until the chicken is completely cooked through.

Carefully remove the cooked chicken from the pot using tongs and place it on a cutting board. Let it rest for a few minutes until it is cool enough to handle, then use two forks to shred the meat into bite-sized pieces.

While you are shredding the chicken, bring the broth back to a gentle boil. Stir in the dry egg noodles and cook them uncovered for 7 to 8 minutes, or until they are tender (this will depend on the type of noodles you choose).

Discard the bay leaf. Return the shredded chicken to the pot to warm through. Taste the broth and season with salt and black pepper as needed. Stir in the fresh chopped parsley and a squeeze of lemon juice to brighten the flavors, then ladle directly into two warm bowls.