Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups egg noodles
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Add the carrots and celery and continue to cook for another 5 minutes, or until the vegetables begin to soften.
- Add the chicken broth, shredded chicken, thyme, oregano, bay leaf, salt, and pepper to the pot. Bring to a boil and then reduce the heat to low. Let the soup simmer for about 20 minutes, or until the vegetables are tender.
- Meanwhile, cook the egg noodles according to the package directions. Drain and set aside.
- Remove the bay leaf from the soup and discard. Add the cooked egg noodles to the pot and stir to combine. Let the soup cook for another 5-10 minutes, or until the noodles are heated through.
- Taste the soup and adjust the seasoning if necessary. Serve hot.
Enjoy your delicious and comforting Chicken Noodle Soup!
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