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2 tbs olive oil
4 medium carrots, peeled and sliced (or sub shredded)
4 celery stalks, sliced
3 cloves minced garlic
1 small onion, diced
1.5 lbs boneless/skinless chicken thighs
8 cups chicken broth
3 tbs Italian seasoning
1 tbs Frank’s hot sauce (or white vinegar)
1/4 tsp salt, or to taste
3 cups egg noodles
1 lemon, sliced
Heat olive oil in a large stock pot. Saute carrots, celery, garlic, and onion for 5-7 minutes or until onions become translucent.
Add chicken, broth, Italian seasoning, hot sauce, and salt. Stir and bring to a boil, uncovered. Once boiling, turn heat to low, cover, and simmer for 30 minutes.
Separately, prepare egg noodles. Once chicken is cooked, remove from pot, shred, and return. Add lemon slices and simmer for an additional 5 minutes. Add noodles just before serving.