INGREDIENTS
3 cups
chopped carrots (4 medium)
1 cup
chopped celery
1
bundle green onions, whites and greens separated and chopped (about 1 cup, chopped) - kitchen shears work great for snipping green onions!
3/4 tsp
salt, divided
pepper,
2 cloves
garlic, minced
2
large chicken breasts, trimmed (about 1 1/2 lbs total)
6 cups
low-sodium chicken broth (48 oz)
2 1/2 cups
dry whole wheat egg noodles (they don't expand like other noodles, if using a different pasta, you may want to cook it separately and just add in the 2 1/2 cups of cooked pasta at the end)
1
lemons, zested and juiced (about 1/4 cup of lemon juice - or more if you like it extra lemony)
1 tsp
dried thyme
1 tsp
herbes d' provence
1/2 cup
fresh flat-leaf parsley, chopped