Tast Chicken noodle soup



Contents
2 boneless, skinless chicken breasts (about 1 ½ pounds)
1 yellow onion, chopped
3 carrots, peeled and finely chopped
4 celery stalks, finely chopped
3 cloves garlic, minced
8 cups reduced sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage (optional)
½ teaspoon salt
¼ teaspoon pepper
8 ounces egg noodles (I used old-fashioned, wide egg noodles)
¼ cup fresh parsley, chopped
1 lemon, juiced



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