Step 1

Heat olive oil and butter in a dutch oven set over medium heat.

Step 2

To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.

Step 3

Stir in garlic and cook for 30 seconds.

Step 4

Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.

Step 5

Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.

Step 6

Remove chicken breasts from the pot and transfer to a cutting board.

Step 7

At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.

Step 8

In the meantime, shred the chicken and discard the bones.

Step 9

Stir shredded chicken into soup; cover and simmer for 2 more minutes.

Step 10

Remove from heat.

Step 11

Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.

Step 12

Ladle into bowls, garnish with parsley, and serve with lemon wedges.