Chicken Noodle Soup with Lemon and Fresh Herbs

Melt butter in a large Dutch oven or soup pot.

Add the celery, carrots, onions, herbs, red pepper flakes, and a pinch of salt and pepper. Cook on medium heat for 10 minutes, or until vegetables soften.

Add the chicken broth to the pot with the vegetables and bring the liquid to a low boil. Once boiling, reduce the heat to a simmer, which is just below a boil (you’ll usually want to adjust your temperature to medium-low heat for this).

Add the chicken breasts to the pot, submerging them in the liquid. Cover the pot and cook for 20 to 25 minutes, or until the chicken is fully cooked through (internal temperature should be 165°F).

Remove the chicken from the pot and shred it or chop it up (we prefer the chopping method with this soup). Add the chicken back to soup.

Add the raw egg noodles to the soup and cook for 7 to 8 minutes or until they are al dente.

Slowly pour in the heavy cream until it is combined with the rest of the liquid. Tip: use room temperature heavy cream to ensure that it doesn’t curdle when going into the hot liquid.

Stir in the lemon juice and taste for seasoning. If you want more acidity, feel free to add another ½ tablespoon of lemon.