Creamy Cauliflower Soup

Such a delicious soup made with lots of cauliflower and veggies. It tastes like potato soup and it's perfectly hearty and creamy.

INGREDIENTS:

• 1 (2 1/4 lb) large head cauliflower, large stem removed and discarded, remaining chopped into small pieces
• 1 small yellow onion, diced (1 cup)
• 2 carrots, peeled and diced (1 cup)
• 2 stalks celery, diced (3/4 cup)
• 5 Tbsp butter, divided
• 3 cups low-sodium chicken broth
• Salt and freshly ground pepper, to taste
• 4 1/2 Tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp white or yellow cheddar, plus more for serving if desired
• 4 - 6 slices bacon, cooked and chopped (optional)
• 2 green onions, chopped (optional)

INSTRUCTIONS:

1. Melt 1 butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. 
2. Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
3. Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
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Crock Pot Chicken Enchilada Soup

Packed with chunks of chicken, tomatoes, beans, and corn, this is the perfect easy and filling weeknight meal.

INGREDIENTS:

• 1/2 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon chili powder
• 1 teaspoon sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 can (19 ounces) red enchilada sauce
• 1 can (15 ounces) corn, rinsed and drained
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• 2 cans (14 ounces each) diced tomatoes
• 4 cups low sodium chicken broth
• 4 boneless, skinless chicken breasts
• 1 bay leaf
• 1/3 cup low fat white or yellow shredded cheddar cheese, plus more for serving
• 1/4 cup heavy cream
• sour cream, for serving
• fresh chopped cilantro or parsley, for serving
• sliced lime, for serving
• Other toppings may include sliced avocados and crushed tortilla chips

INSTRUCTIONS:

1. Heat olive oil in a skillet; add onions and cook for 3 minutes.
2. Stir in the garlic and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
3. Pour in 1/3 cup of the enchilada sauce; scrape up all the bits at the bottom of the skillet and pour it all into the bowl of your Slow Cooker/Crock Pot.
4. Combine the remaining enchilada sauce, corn, beans, diced tomatoes, chicken broth, and bay leaf in the crock pot; stir.
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Keto Broccoli Cheese Soup Recipe

Enjoy Keto Broccoli Cheese Soup Recipe without any guilt. Keto Broccoli Cheese soup is loaded with broccoli and cheese plus low carb! So simple and easy.

INGREDIENTS:

• 2 cups broccoli diced small
• 8 tablespoon butter
• 16 oz cheddar cheese hand shredded
• 1/2 cup onion diced
• 1/2 cup celery diced small
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon Xanthan Gum

INSTRUCTIONS:

1. Dice up the broccoli into bite size pieces. You want them very small. Set it aside.
2. Meanwhile in a stock pot, add butter, onion, celery, salt and pepper. Cook over medium heat until the onions are translucent.
3. Add the broccoli and continue to cook for 3-4 minutes until the broccoli turns bright green and is soft
4. Add in the chicken broth and heavy whipping cream. Stir.
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Zero Point Weight Watchers Taco Soup

This is the most delicous zero point WW Taco soup! Make it in the slow cooker, Instant Pot, or stove-top. Packed with shredded chicken, beans, and corn - it's a reader favorite!

INGREDIENTS:

• 1 lb. boneless skinless chicken breast
• 1 onion, diced
• 2 garlic cloves, minced
• 14.5 oz. canned pinto beans, drained
• 14.5 oz. canned black beans, drained
• 14.5 oz. canned corn, drained
• 14.5 oz. canned diced tomatoes with green chilies (not drained)
• 2 cups fat free chicken broth
• 1.25 oz. taco seasoning

INSTRUCTIONS:
Slow Cooker Option: 

1. Add everything to the slow cooker. Cook on low for 4 hours (up to 8 is fine). 
2. Remove the chicken and shred or chop.

Stovetop: 

1. Add a touch of olive to a large soup pot.
2. Cook the onions for 6-8 minutes until tender.
3. Add the garlic and cook for 1 minute until fragrant. 
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NORTHERN-STYLE VEGAN THAI COCONUT SOUP

INGREDIENTS:

• 1  1/2 tbsp avocado oil (or vegetable oil)
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1-inch cube of ginger
• 1-2 tbsp of Thai red curry paste (*see note)
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 Litre low-sodium vegetable broth
• 1 cup coconut milk (full-fat from a can)
• 2-3 tbsp soy sauce
• 2 tbsp coconut sugar (maple syrup or agave work too)
• juice of 1/2 lime
• 7oz rice noodles (about 1/2 a pack)
• cilantro to top

INSTRUCTIONS:

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the onion and cook on medium heat for 2-3 minutes until translucent. Next, add the garlic and ginger and cook for another minute.
3. Add the Thai red curry paste, curry powder, turmeric powder, vegetable broth, and coconut milk. Bring to a boil stirring everything together, then lower the heat to medium-low and let simmer for 5 minutes.
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Homemade Wonton Soup

INGREDIENTS:
Wontons:

• 1 pound ground pork
• 2 teaspoons ginger, freshly grated or finely minced
• 2 teaspoons sugar
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 1/3 cup green onions, thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 32 small shrimp, cooked or raw, peeled (Optional)
• 32 wonton wrappers, square, Nasoya

Soup:

• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated or finely minced
• 7 cups chicken broth
• 4 ounces brown mushrooms, sliced, about 1 ½ cups
• 1 carrot, thinly sliced on a diagonal
• 3 leaves baby bok choy, separated
• 1 pound large shrimp, peeled and deveined
• 1/3 cup green onions, thinly sliced

INSTRUCTIONS:
Wontons:

1. In a medium-sized bowl combine pork, 2 teaspoons ginger, sugar, soy sauce, sesame oil, ⅓ cup green onions, salt, and pepper. Mix until thoroughly combined.
2. To test seasoning, place a small amount on a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste seasoning and add more salt or pepper if needed.
3. Place one wonton wrapper in the center of the cutting board, keeping the rest covered with plastic.
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Chicken Tortilla Soup Crock Pot

INGREDIENTS:

Chicken Tortilla Soup Base

• 3 tablespoons butter
• 1 yellow onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic
• 32 ounces chicken broth
• 2 chicken breast
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon taco seasoning
• 14 ounces red enchilada sauce
• 2 cups heavy cream to make it creamy if desired
• 1 can pinto beans
• 1 1/2 cups corn canned or frozen
• 1/2 cup fresh cilantro

Garnishes

INSTRUCTIONS:

1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
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Grandma's Southern-Style Chicken n' Dumplings

INGREDIENTS:
1. Cook Chicken And Make Broth:

• 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
• 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover chicken in a large stockpot.

2. Make The Dumplings:

• 1 cup all purpose flour
• 1 teaspoon salt
• 2 heaping Tablespoons vegetable shortening
• 1/2 cup HOT water
• 1/2 cup plus 2 Tablespoons all purpose flour

3. Finish Soup:

• Two large chicken bouillon cubes
• 1 Tablespoon butter
• 1/4 cup water mixed with 2 Tablespoons flour
• Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)

INSTRUCTIONS:

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
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SAUSAGE & PENNE SOUP

INGREDIENTS:

• 1 lb Italian sausage
• 1/2 medium onion chopped
• 2 large cloves garlic minced
• 6 cups spinach
• 6 cups low sodium chicken broth
• 1 can cannellini beans (15.5 ounce) drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup uncooked penne pasta
• 2 tablespoons butter melted
• 2 tablespoons flour
• 4 slices Swiss cheese
• 1 cup shredded provel

INSTRUCTIONS:

1. Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add chicken broth and simmer 20-30 minutes.
2. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
3. Preheat oven to 400 degrees.

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CREAMY ITALIAN SAUSAGE SOUP

JNGREDIENTS:

• 16 ounces mild Italian sausage
• 1/2 large yellow onion diced
• 2 tablespoons minced garlic
• 1 jar Barilla Marinara Sauce
• 1/2 lb Barilla Penne Pasta
• 2 cups chicken broth
• 3 cups half and half, heavy cream or whole milk
• 2 14.5 ounce cans whole tomatoes
• 1 14.5 ounce can diced tomatoes
• 1 tablespoons Italian seasoning
• 3 cups shredded Gambilin Mozzerella cheese
• 1 cup grated Parmesan cheese
• 4 tablespoons butter

INSTRUCTIONS:

1. In a large pot fill with 6 cups of water and cook pasta according to package directions.
2. Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
3. Using the same pot, heat 2 tablespoon olive oil. 
4. Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
5. Drain grease from sausage and set sausage aside. 
6. Place the same pot over medium-high heat and add chicken broth, whole tomatoes - squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
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slow cooker chicken pot pie soup

INGREDIENTS:

• 2 boneless skinless chicken breasts
• salt and pepper
• half an onion, diced
• 2-3 cloves garlic, minced
• a sprig of fresh rosemary (sub a small pinch of dried herbs)
• a spring of fresh thyme (sub a small pinch of dried herbs)
• 32 oz chicken broth
• 1 large russet potato, peeled and diced
• 1 package frozen peas and carrots (2-3 cups)
• 2 tablespoons flour
• 1 cup of heavy cream
• 3 tablespoons cornstarch
• fresh chopped parsley
• 1 thawed sheet of puff pastry

INSTRUCTIONS:

1. Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
2. Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
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CHICKEN ENCHILADA SOUP RECIPE

INGREDIENTS:

• 4 large chicken breasts
• 15 ounce can chicken broth
• 10 ounce can red enchilada sauce , or el pato sauce
• 8 ounce can condensed cream of chicken soup , or 8 ounces cream cheese
• 30 ounce can black beans , rinsed and drained
• 10 ounce can rotel tomatoes and green chiles
• 15 ounce can corn , drained
• ½ cup onion , chopped
• ½ cup red bell pepper , chopped
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 1/2 cup shredded cheddar cheese , more if desired
• S&P to taste

INSTRUCTIONS:

1. Place chicken in a 5 qt crockpot. Pour the chicken broth and enchilada sauce over the chicken. Next add the cream of chicken soup, black beans, tomatoes, corn, onion, and bell peppers to the crock pot. Add the seasonings to the top. 
2. Cover and cook on high for 3-4 hours or low for 5-7 hours.
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Seafood Paella

INGREDIENTS:
1. For the paella:

• 3 tablespoons extra virgin olive oil split + more if needed
• 1 onion peeled and finely chopped
• 2 to 3 garlic cloves minced or finely chopped
• 1 28 oz. can or jarred tomato sauce + more if needed
• Kosher salt and pepper
• 2 to 3 teaspoons smoked paprika
• One pinch of saffron threads
• 4 cleaned small squid sliced or chopped
• 2 cups medium-grain Spanish paella rice or risotto rice
• 3 cups chicken stock plus 1 to 2 cups more if needed*
• 1 cup dry white wine
• 1 pound spicy Italian sausage chopped, or broken up into pieces
• 1 12 oz. package fresh Wild White Shrimp
• ½ cup cherry tomatoes; cut in half crosswise
• fresh parsley finely diced for garnish

For the mussels:

• 1 to 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 to 2 shallots minced
• 2 to 3 cloves garlic minced
• ½ pound mussels scrubbed and de-bearded (about 12)
• 1 cup chicken stock
• 1/2 cup dry white wine or ½ cup water

INSTRUCTIONS:
For the paella:

1. Using your cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
2. Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron threads, mixing well, and cook for about 4 to 5 minutes. Add in the squid and cook, stirring, for a minute or so and then, add in the rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet or pan.
3. Using a separate small saucepan, bring the chicken stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
4. Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If it looks like you need more liquid to help your rice cook, you can add just a little more tomato sauce (1/4 cup to a 1/2 cup depending on how much you need) and more chicken stock* to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
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MEDITERRANEAN SHRIMP ORZO SOUP

INGREDIENTS:

• 8 oz Sea Scallops, side muscles removed (optional)
• Salt and black pepper
• Olive oil
• 1 1/2 lb Prawns Or Large Shrimp of choice
• 1 green bell pepper, cored, chopped
• 1 red bell pepper, cored, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, peeled, minced
• 3 tbsp tomato paste
• 1 tbsp dried oregano, divided
• 7 cup low-sodium broth (vegetable or chicken)
• 3 large tomatoes, diced (canned diced tomato will work as well)
• 1 cup orzo pasta (whole grain pasta preferred)
• 6 oz baby spinach
• 1 cup chopped fresh parsley leaves, stems removed
• 1 cup chopped fresh dill, stems removed
• 1 lemon, juice of
• Crushed red pepper flakes, optional

INSTRUCTIONS:

1. Pat the scallops dry and season with salt and pepper.
2. In a cast iron skillet, heat 1 tbsp olive oil on medium-high heat. When the oil is hot, gently add the sea scallops. Sear for about 1 1/2 minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Transfer to a dish and set aside for now.
3. To the same cast iron skillet, add a little more oil if needed. Once oil is heated, add the shrimp. Sear on both sides until pink. Remove from the heat. Sprinkle a generous pinch of dried oregano.
4. In a medium heavy cooking pot, heat 1 tbsp olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
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Easy Lobster Bisque

INGREDIENTS:

• 4 lobster tails frozen in shells (or fresh)
• 2 tablespoons olive oil extra virgin
• 1/2 cup onion chopped
• 1 1/2 teaspoons garlic minced
• 1 cup dry white wine
• 2 teaspoons Worcestershire sauce
• 1 teaspoon celery salt
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground black pepper
• 1 tablespoon tomato paste increase to 2 tablespoons for more tomato flavor
• 2 cups lobster stock
• 2 cups heavy cream
• 4 tablespoons butter

INSTRUCTIONS:

1. Boil lobster tails for 6-8 minutes or until shells are bright red. Remove tails to cool and reserve water to use as lobster stock.
2. Remove meat from shells then return the shell to water and boil for another 10 minutes. Using fine mesh strainer, strain lobster stock and reserve 2 cups.
3. Chop lobster meat into bite sized pieces. Set aside.
4. Add olive oil to medium sized sauce pan and heat over medium high heat. Saute onion and garlic and cook for about 5 minutes.
5. Slowly add the wine, then stir in the Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper. 
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ONE POT BEEF BARLEY SOUP

Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.

INGREDIENTS:

• 2 tbsp Butter Unsalted
• 2 tbsp Oil
• 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes)
• 1 1/3 cup Onion Finely chopped
• 2 tbsp Garlic Finely minced
• Salt To taste
• Pepper To taste
• 1 tbsp Italian seasoning
• 1/2 cup Tomato sauce Or crushed tomatoes
• 2 tbsp Tomato paste
• 8 cups Beef broth Low sodium
• 2-3 medium Potatoes Peeled, Diced, Cut into 1 inch cubes
• 3 stalks Celery Diced
• 3 medium Carrots Peeled and diced
• 1/2 cup Peal barley
• 1/2 cup Corn Frozen
• 1/2 cup Peas Frozen
• 1-2 tbsp Fresh parsley Roughly chopped, For garnish

INSTRUCTIONS:

1. Heat butter and oil in a large nonstick pot over medium high heat. 
2. Add meat and cook until golden brown..
3. Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant. 
4. Add tomato sauce, tomato paste, broth.
5. Cover and cook for 25 minutes. 
6. Mix in potatoes, celery, carrots, barley.
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COMFORTING BEEF BARLEY SOUP (INSTANT POT)

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It’s seriously the simplest, most delicious soup. And it’s healthy too!

INGREDIENTS:

• 1 ½ pounds stew meat
• salt and pepper
• 2 tablespoons oil
• 10 baby bella mushrooms, quartered
• 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
• 6-8 cloves garlic, minced
• 6 cups low sodium beef broth (or vegetable)
• 1 cup water
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 large potato, shredded (using a food processor or grater)
• 2/3 cup pearl barley, rinsed

DIRECTIONS:

1. Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil.
2. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.
3. If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds.
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Chicken Rice Soup

This Chicken Rice Soup is an easy, healthy soup recipe that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.

INGREDIENTS:

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 stalk celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 5 cups low sodium chicken broth
• 2 chicken breasts
• 1 cup brown rice
• 1 cup evaporated milk

INSTRUCTIONS:

1. In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
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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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