Start by heating the olive oil and butter in a large pot over medium heat. Once hot, add the chicken breasts. Sear them for about 5-7 minutes until they turn golden brown on both sides.
This step develops rich flavors that will carry throughout the soup. Once browned, remove the chicken from the pot and set it aside to cool slightly.
In the same pot, toss in the onions, garlic, carrots, and celery. Sauté them for about 5-6 minutes until the onion becomes translucent and fragrant.
I can practically smell the flavors coming together! Stir in the thyme, bay leaves, salt, pepper, and paprika. Just wait until everything melds together; it's a comforting experience you won’t want to miss.
Next, pour in the low-sodium chicken stock. This is where you can customize the soup’s heartiness. If you like a thicker broth, lean towards the lower end of the recommended stock amount. Bring it to a gentle boil.
While the soup is heating up, shred the chicken with two forks or simply chop it into bite-sized pieces. This step is therapeutic. I love the feel of the chicken breaking apart under my hands, knowing it will blend seamlessly with the other ingredients.
Once the soup has boiled, add the noodles. If you’re using carba-nada pasta, it cooks up quickly, so keep an eye on the timer. Cook according to the package instructions, usually around 5-7 minutes. Stir occasionally to prevent sticking.
Add the shredded chicken back into the pot. Stir well to combine everything. The flavors will bloom as they blend together, making your kitchen smell fantastic.
Before serving, taste the soup and adjust the seasoning if necessary. Remove the bay leaves. At this point, you might want to add a splash of apple cider vinegar to elevate the flavors.
Serve each bowl of soup with freshly chopped parsley and a good squeeze of lemon juice. The acidity from the lemon cuts through the richness and brightens every bite.
