Chicken Noodle Soup

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 8 cups chicken stock - best with homemade stock
• 2 bay leaves
• Kosher salt freshly ground black pepper, to taste
• 2 1/2 pounds bone-in, skinless chicken breasts
• 2 1/2 cups wide egg noodles
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon Accent
• 1 tablespoon freshly squeezed lemon juice, or more, to taste

DIRECTIONS:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
4. Remove from heat; stir in parsley and lemon juice; season with salt and pepper, to taste.
5. Serve immediately.

Contributed by Tammy Cleek