Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 2 cups egg noodles, uncooked
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat
2. Add diced onion, garlic, carrots, and celery to the pot and sauté for 5 minutes until softened
3. Pour in chicken broth and bring to a boil
4. Add thyme, oregano, and bay leaf to the pot
5. Reduce heat to medium-low and simmer for 10 minutes
6. Add uncooked egg noodles and cooked shredded chicken
7. Simmer for 8-10 minutes until noodles are tender
8. Remove bay leaf and season with salt and pepper to taste
9. Stir in fresh parsley and serve hot

Notes

• Use a large 6-8 quart pot to prevent boiling over
• Prep all vegetables before starting to cook for easier assembly
• If using rotisserie chicken, shred it after cooking and let cool slightly
• Leftover soup stores in the refrigerator for up to 4 days in an airtight container
• Add noodles just before serving if storing to prevent them from becoming mushy