Easy 30-Minute Homemade Chicken Noodle Soup

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 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 in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

Chicken Noodle Soup

DIRECTIONS:

1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
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