Directions

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Add zucchini, squash and garlic, and cook, stirring occasionally, until tender and browned, about 2-3 minutes. Stir in thyme and oregano until fragrant, about 1 minute.
4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in egg noodles, cannellini beans, corn, rosemary and chicken; reduce heat and simmer until noodles are tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.
5. Serve immediately.