The Ultimate Chicken Noodle Soup - Marla Meridith

Ingredients

• 2 tbsp extra-virgin olive oil + another splash
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 zucchini, cute into 1/2 inch cubes
• 2 medium carrots, cut into thin rounds
• 2 celery ribs, cut into 1/4-inch-thick slices
• 2 quarts low sodium chicken broth
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
• 8 oz dried egg noodles (use the shape you like the best)
• 1 1/2 cups shredded roasted chicken
• Kosher salt and freshly ground black pepper to taste
• 1 handful fresh flat-leaf parsley, finely chopped