Chicken Noodle Soup

Ingredients

• 32 oz chicken stock
• 2-4 cups water
• 8-12 oz egg noodles
• 1 small white onion, small dice
• 2 large carrots, thin discs
• 2 stalk celery, small dice
• 1 ½ tbsp lemon juice
• 2 tbsp grapeseed oil
• 8 oz shredded/chopped chicken
• 1 cup frozen corn
• 1 tbsp garlic
• ½ tsp old bay seasoning
• ½ tsp dried thyme
• salt & pepper to taste

Optional Ingredients

• 1 bunch fresh parsley, chopped

Directions

1. Sauté vegetables in oil until soft, about 8 minutes
2. Add old bay, thyme, salt, pepper, garlic, chicken and corn to the pot
3. Cook for a minute and add the stock and water and bring to a boil
4. Reduce the heat to medium and do a low boil for 15 minutes
5. Add egg noddles and cook according to the package, minus 1 minute
6. Take off the heat and add the lemon juice
7. Add in fresh chopped parsley if using