Chicken Noodle Soup in Thirty Minute

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Ingredients

• 2 tbs olive oil
• 1 cup carrots, peeled and thinly sliced
• 1 cup sweet onion, peeled and diced small
• 1 cup thinly sliced celery
• 2 garlic cloves, minced
• 64 oz. chicken broth
• 2 bay leaves
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tsp. pepper
• 12 oz. wide egg noodles or your favorite pasta
• 2 cups shredded cooked chicken
• 3-4 tbs. flat leaf parsley, finely chopped
• 1 tbs. lemon juice
• salt, to taste

Preparation

Step 1

In a large Dutch oven, add oil and heat over medium-high heat to warm.
Add the carrots, celery and onion and sauté for about 7 minutes.
Add the garlic and sauté for another 1-2 minutes.
Add the chicken broth, bay leaves, thyme, oregano, pepper and being to a boil. Allow mixture to boil about 5 minutes or until veggies are fork tender.
Add the chicken, parsley, lemon juice and boil 1-2 minutes.
Add more broth or water, if necessary.
Taste soup and add salt to taste. Adjust seasoning and remove bay leaves.

I almost double the quantity of vegetables and chicken.
I cook noodles separately and put them in the bowl and then cover the noodles with hot soup