Step 1

Turn your cast iron skillet on high and get it smoking hot. Add canola oil and give your chicken breast a sear on all sides. Note: We aren't going to cook the breast thoroughly here, we just want to build flavor with our sear. So with that in mind, do a sear all over the breast to your liking.

Step 2

Remove the chicken breast from the cast iron, and while it's still hot, add your diced carrots, onion and celery. These should cook quick, so be on stand by to stir. The last 30 seconds before we add the broth in the next step, add your chopped garlic. We don't want these to burn, just to do a nice quick sweat to help release some of those sugars.

Step 3

Add chicken bone broth and dried thyme. Use chicken bone broth as a deglazing liquid for the chicken breast and for the vegetables that caramelized to your pan for an amazing flavor.

Step 4

Add your Bay Leaves, and begin simmering your chicken bone broth and vegetable mixture. You don't want a boil, but you do want nice steam. Do this for 15 or 20 minutes as you prepare your egg noodles.

Step 5

Cook your Egg Noodles according to package instructions. Drain well.

Step 6

Add lemon juice, black pepper, drained egg noodles to your chicken bone broth and vegetable mixture. Do a final taste for salt and black pepper. Note: Discard your bay leaves if you can.

Step 7

Enjoy!