CHICKEN NOODLE SOUP

INGREDIENTS
-2 tablespoons unsalted butter
-1 onion, diced
-2 carrots, peeled and diced
-2 ribs celery, diced
-3 cloves garlic, minced
-8 cups chicken stock
-2 bay leaves
-Kosher salt freshly ground black pepper, to taste
-2 ½ pounds bone-in, skinless chicken breasts
-2 ½ cups wide egg noodles
-2 tablespoons chopped fresh parsley leaves
-2 tablespoons chopped fresh dill
-1 tablespoon freshly squeezed lemon juice, or more, to taste
INSTRUCTIONS
1 Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
2 Stir in garlic until fragrant, about 1 minute.
3 Stir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
4 Stir in chicken and pasta and cook until tender, about 6-7 minutes.
5 Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
Serve immediately.