Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery. Peel and dice the onion. Mince the garlic. Pat the chicken dry and cut into 1- to 1.5-inch pieces (or leave whole to poach and shred later).

Sauté aromatics

In a large soup pot or Dutch oven over medium heat, add 1 tablespoon butter or olive oil. When hot, add the diced onion, carrots, and celery. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Simmer broth and chicken

Pour in 8 cups chicken broth and 2 cups water. Add the bay leaf, dried thyme, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces to the pot. Bring to a gentle boil, then reduce heat to low and simmer, covered, until the chicken is cooked through (about 12–18 minutes for pieces; 20–25 minutes if cooking whole breasts/thighs).

Shred chicken (if needed) and cook noodles

If you cooked whole chicken pieces, remove them to a cutting board and shred with two forks, then return shredded chicken to the pot. Bring soup back to a simmer and add 2 cups egg noodles. Cook until noodles are tender (typically 6–8 minutes for egg noodles). Taste and adjust seasoning.

Finish soup

Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice if using. Recheck salt and pepper and adjust to taste. Keep warm until serving.

Dinner Salad

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup shredded carrots.

Season with 1/4 tsp salt and 1/8 tsp black pepper. Drizzle 1/4 cup Italian dressing over the salad and toss gently to coat just before serving so the greens remain crisp.

Bread Sticks (2)

Preheat the oven to 400°F (200°C). On a lightly floured surface, divide the 8 oz dough into two equal portions. Roll each portion into a rope about 8–10 inches long and place on a parchment-lined baking sheet, leaving space between them.

Brush each breadstick with 1/2 tablespoon melted butter. In a small bowl combine 1/2 teaspoon garlic powder, 1 tablespoon grated Parmesan, and 1/2 teaspoon dried parsley. Sprinkle the mixture evenly over the two bread sticks (about half the mixture per stick).

Bake in the preheated oven for 12–15 minutes, until golden brown and cooked through. Remove from oven and brush immediately with the remaining melted butter. Let cool 1–2 minutes, then serve alongside the soup and salad.