# What You'll Need:
→ Protein & Broth
01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 8 cups low-sodium chicken broth
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, trimmed and chopped
08 - 1 cup frozen peas
09 - 1 cup corn kernels, fresh or frozen
→ Noodles
10 - 6 ounces egg noodles or wide pasta noodles
→ Herbs & Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste
→ Optional Garnishes
16 - Fresh parsley, chopped
17 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the exterior.
04 - Pour in chicken broth and add thyme, parsley, bay leaf, green beans, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until chicken is partially cooked.
06 - Add noodles, peas, and corn. Simmer for 8 to 10 minutes until noodles are tender and chicken is fully cooked through.
07 - Remove and discard bay leaf. Adjust salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh parsley and lemon wedge if desired. Serve immediately while hot.
