Weeknight Chicken Noodle Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 3 cups shredded rotisserie chicken
• 2 cups egg noodles
• Salt and pepper
• Chopped parsley

Steps

1. Heat the oil in a large pot and cook the onion, carrots and celery 6 minutes until softened.
2. Add the garlic and thyme and stir for 30 seconds.
3. Pour in the broth, add the bay leaves and bring to a boil.
4. Stir in the noodles and cook as the package directs, usually 6 to 8 minutes.
5. Add the chicken and heat through. Remove the bay leaves, season and top with parsley.

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