Sear the chicken

• Heat the olive oil in a Dutch oven over medium-high heat.
• Sear the chicken breast a few minutes on each side until golden, then set aside.

Soften the vegetables

• Add the onion, carrot, celery and garlic to the same pot.
• Season with salt, pepper and thyme and cook until softened.

Deglaze and add the broth

• Pour in the white wine and scrape up the browned bits.
• Add the chicken broth.

Simmer with potatoes

• Return the chicken to the pot with the potatoes and bay leaves.
• Simmer until the chicken is cooked through and the potatoes are tender.

Shred the chicken

• Remove the chicken from the pot and shred it with two forks.

Finish the soup

• Return the shredded chicken to the pot with the heavy cream and noodles.
• Add the lemon juice, lemon zest and fresh herbs.
• Simmer until the noodles are tender and the soup has thickened.

Serve

• Ladle into bowls and top with grated parmesan.