* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

1. Preheat your oven to 375°F. Add the chicken breasts to a non-stick baking tray. Season with black pepper, onion powder, and half of the thyme. Bake for 20-25 minutes or until chicken reaches an internal temperature of 165°F. Shred and set aside.
2. Bring a large pot of water to a boil. Cook the egg noodles according to package instructions. Drain, and set aside.
3. In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for another 5 minutes.
4. Add the low sodium chicken stock, shredded chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.
5. Remove from heat and stir in the lemon juice and black pepper. Taste and adjust seasonings as needed, adding more lemon or black pepper as desired.
6. To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.