Quick and Hearty Chicken Noodle Soup

1.Heat the olive oil in a large pot over medium heat.

2.Add the diced onion and minced garlic to the pot. Sauté for about 3 minutes until the onion becomes translucent.

3.Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

4.Pour in the chicken broth and bring the mixture to a boil.

5.Once boiling, add the shredded chicken and egg noodles to the pot.

6.Season the soup with dried thyme, dried parsley, salt, and pepper. Stir well to combine.

7.Reduce the heat to a simmer and cook for about 10 minutes, or until the noodles are tender.

8.Stir in the lemon juice to add a fresh, bright flavor to the soup.

9.Taste and adjust the seasoning with more salt and pepper if needed.

10.Ladle the soup into bowls and garnish with freshly chopped parsley before serving.