Chicken noodle soup!
- 2 tablespoons olive oil
- 1 cup carrots, peeled and sliced thin (2 large carrots)
- 1 cup celery, sliced thin (2 stalks)
- 1 cup yellow onion, peeled and diced small (1 medium onion)
- 2 garlic cloves, minced
- 64 ounces (8 cups) low-sodium chicken broth, plus more if desired. Sometimes I add bone broth as well
- 2 bay leaves
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried oregano
- 1 teaspoon pepper
- 12 ounces wide egg noodles (or your favorite noodles or pasta)
- 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken)
- 3 to 4 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon lemon juice, optional
- salt to taste
- In large pot add olive oil over med heat to warm
- Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Keep stirring. Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, or bone broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes
- Add the egg noodles or pasta and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the broth level is too low, you can add more stock or 1-2 cups of water.
- Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through and serve. Enjoy!!!