Chicken Noodle Soup

Heat olive oil in a large pot and cook onion, carrots and celery until softened, about 8 minutes. Add garlic for 1 minute.

Add chicken broth, chicken thigh, thyme, bay leaf, salt and black pepper. Bring to a boil, then simmer gently, partly covered, until the chicken is cooked (74 C), about 20 minutes. Lift out the chicken and shred it.

Add egg noodles to chicken broth with vegetables and simmer until tender, 6 to 8 minutes. Return the shredded chicken, remove the bay leaves and stir in parsley and lemon juice.