2 tbsp butter
1 cup carrots, peeled and sliced
1 cup Vidalia onion, diced
2 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp dried oregano
1 tsp pepper
12 ounces wide egg noodles
2 cups shredded cooked chicken
3 tbsp parsley
1 tbsp lemon juice
salt to taste