INGREDIENTS
2
bay leaves
1 3/4 cups
carrots
1 1/4 cups
celery
1/4 tsp
celery seed
1/2 tsp
dried rosemary
1/2 tsp
dried thyme
3 Tbsps
extra virgin olive oil
3 1/2 Tbsps
fresh parsley
3 cloves
garlic
1 Tbsp
lemon juice
6 cups
low sodium chicken broth
5 servings
salt and pepper
1 1/2 lbs
skinless boneless chicken breasts
1 cup
water
2 cups
wide egg noodles
1 1/2 cups
yellow onion