Homestyle Chicken Noodle Soup

Method

Melt unsalted butter2 tablespoons in a large stockpot or Dutch oven over medium heat.
Add onion1, carrots2, and celery2 ribs. Cook, stirring occasionally, until tender, about 4 minutes.
Stir in garlic3 cloves until fragrant, about 1 minute.
Stir in chicken stock8 cups and bay leaves2; season with Kosher salt and freshly ground black pepper to taste.
Add bone-in, skinless chicken breasts2 1/2 pounds and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
Stir in chicken and wide egg noodles2 1/2 cups and cook until tender, about 7 minutes.
Remove from heat; stir in chopped fresh parsley leaves2 tablespoons, chopped fresh dill2 tablespoons, and freshly squeezed lemon juice1 tablespoon; season with Kosher salt and freshly ground black pepper to taste.
Should try a mushroom replacement for a plant-based option, replace egg noodles too