Cook the Chicken

• In a large pot, add the chicken breasts and gluten-free chicken broth.
• Bring to a boil, then reduce to a simmer.
• Simmer for 20 minutes or until the chicken is cooked through.
• Remove the chicken, shred it with two forks, and set aside.

Sauté the Vegetables

• In the same pot, add a drizzle of olive oil.
• Sauté the onions, carrots, celery, and garlic until tender (about 5 minutes).

Combine and Season

• Return the shredded chicken to the pot.
• Add dried thyme, parsley, bay leaf, salt, and pepper.
• Pour in the remaining chicken broth and bring to a simmer.

Cook the Noodles Separately

• Cook the gluten-free noodles according to package instructions in a separate pot.
• Drain and rinse with cold water to prevent sticking.

Combine and Serve

• Add the cooked noodles to the soup just before serving.
• Remove the bay leaf and adjust seasoning if needed.
• Garnish with fresh parsley and serve with lemon wedges for a burst of brightness.