Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 8 cups chicken broth
– 2 cups cooked chicken, shredded (use rotisserie chicken for convenience)
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– 1 bay leaf
– Salt and pepper, to taste
– 6 oz egg noodles or any pasta of your choice
– 1/4 cup fresh parsley, chopped (optional, for garnish)
#### Instructions:
1. **Sauté the Vegetables:**
– Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
– Add the minced garlic and sauté for another 1 minute until fragrant.
2. **Add the Broth and Vegetables:**
– Add the sliced carrots and celery to the pot. Pour in the chicken broth.
– Stir in the dried thyme, dried parsley, bay leaf, salt, and pepper.
3. **Simmer the Soup:**
– Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
4. **Cook the Noodles:**
– Add the egg noodles to the pot and cook according to the package instructions, usually about 6-8 minutes, until they are tender.
5. **Add the Chicken:**
– Stir in the shredded cooked chicken and let it heat through for a few minutes.
6. **Adjust Seasoning:**
– Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. **Serve:**
– Remove the bay leaf before serving.
– Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Enjoy your warm and comforting Quick and Easy Chicken Noodle Soup!
