Chicken Noodle Soup

8 oz boneless skinless chicken breasts (2-3)

1/2 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

4 oz egg noodles, medium width

6-8 cups chicken stock, broth, or a combination of the two (if canned, preferably low-sodium)

¼ tsp marjoram

¼ tsp poultry seasoning

¼ tsp black pepper

1 bay leaf

1 tsp lemon juice

2 Tbsp fresh parsley, finely chopped

Salt and pepper

1 Tbsp canola oil or chicken fat

In a large pot, heat the oil/fat over medium-high heat. Add the chicken breats to the pot and cook on each side for 4-5 minutes. Remove from pan and cube. Add the onion, celery, and carrot to the pot and cook in the remaining fat until softened. (If necessary, add a bit more oil to the pan.) When softened, add the stock/broth, marjoram, poultry seasoning, and bay leaf. Simmer for 15 minutes. Taste and adjust seasoning (if you used canned broth, you may find it necessary to add more water). Add the chicken back to the bot and simmer for another 15 minutes. Add noodles and cook for 10 more minutes, or until the noodles are cooked. Remove bay leaf, add parsley and lemon juice, taste again for seasoning, and serve.