Chicken noodle soup

Dice the onion into spoon-sized pieces; smash, peel and mince the garlic.

Heat the butter in a big pot or Dutch oven while finishing the chopping.

Chop the carrots and celery bite-sized but substantial, not paper thin.

Add the onions, carrots and celery to the browning butter, then the garlic last so it does not burn; stir frequently over medium heat about eight minutes, until the onions are translucent.

Add the chicken breasts, making room so they contact the pan, and the bay leaves.

Add about eight cups of chicken stock and bring to a simmer.

Reduce to medium-low and simmer until the chicken is cooked through, about 20 minutes depending on size.

Tie the fresh thyme into a bundle and add it to the pot.

When the chicken reaches 160, remove it and let it cool and rest a few minutes.

Grate a little lemon zest into the soup.

Rip the chicken into pieces and return it to the pot.

Variation: to make ahead or freeze, leave out the noodles and add them when reheating.

Season with about three quarters of a teaspoon of salt and pepper, taste, and add a little more salt.

Raise to medium, add about two cups of egg noodles, stir to cover, and simmer five to eight minutes to al dente; add water or more stock if the soup is low.

Finish with two tablespoons or more chopped parsley, optional fresh dill, and the juice of a whole lemon; taste.