Chicken Noodle Soup

This soup will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights! I love to serve this with a slice of sourdough bread. INGREDIENTS: 2 tablespoons unsalted butter 1 onion, diced 2 carrots, peeled and diced 2 stalks celery, diced 3 cloves garlic, minced 8 cups chicken stock 2 bay leaves Kosher salt freshly ground black pepper, to taste 2 1/2 pounds bone-in, skinless chicken breasts 2 1/2 cups wide egg noodles 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh dill 1 tablespoon freshly squeezed lemon juice, or more, to taste DIRECTIONS:

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones. Stir in chicken and pasta and cook until tender, about 6-7 minutes. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste. Serve immediately.