In a large stock pot, add the chicken broth, bone broth, water, bay leaves and thyme sprigs. Bring to a boil and add the chicken breasts. Reduce to medium, cover pot and simmer for 20 minutes to poach. Remove chicken from the broth and let cool before slicing into bite size pieces.
Meanwhile, add olive oil to a large skillet and set heat to medium high. Add in the onion, celery and carrot and sauté until tender, 4-5 minutes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Add in the garlic and 1 teaspoon of fresh thyme. Continue to cook for 1 minute more. Then add the mixture to the chicken broth. Add in the lemon juice and turmeric and stir well. Add the chicken and bring the temperature to boil. Add the egg noodles, reduce the heat and simmer for 20 minutes until noodles are tender. Discard the bay leaves and thyme sprigs.
Adjust the seasoning with salt and pepper to taste.
Ladle into individual bowls and garnish with fresh parsley before serving.
In a large stock pot, add the chicken broth, bone broth, water, bay leaves and thyme sprigs. Bring to a boil and add the chicken breasts. Reduce to medium, cover pot and simmer for 20 minutes to poach. Remove chicken from the broth and let cool before slicing into bite size pieces.
Meanwhile, add olive oil to a large skillet and set heat to medium high. Add in the onion, celery and carrot and sauté until tender, 4-5 minutes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Add in the garlic and 1 teaspoon of fresh thyme. Continue to cook for 1 minute more. Then add the mixture to the chicken broth. Add in the lemon juice and turmeric and stir well. Add the chicken and bring the temperature to boil. Add the egg noodles, reduce the heat and simmer for 20 minutes until noodles are tender. Discard the bay leaves and thyme sprigs.
Adjust the seasoning with salt and pepper to taste.
Ladle into individual bowls and garnish with fresh parsley before serving.
