Chunky Chicken soup

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots peeled and diced
• 2 celery stalks diced
• 3 cloves garlic, minced
• 8 cups chicken stock
• 2 bay leaves
• Sea salt ,freshly ground black pepper, to taste
• 1 whole skinless chicken cut into 6 pieces
• 400 gr egg noodles or Greek Xylopites
• 2 tablespoons chopped fresh parsley leaves
• freshly squeezed lemon juice for serving

Directions:

Melt butter in a large stockpot over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
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 , then chop into bite-size pieces, discarding bones.
Add chicken and pasta to the pot and cook until pasta is tender, about 6-7 minutes.
Remove from heat; stir in parsley, and lemon juice; season with salt and pepper, to taste.