Name: Chicken Noodle Soup
Ingredients: 2 tbsp. olive oil; 1 medium onion (chopped); 5 medium carrots (cut into coins); 6 celery stalks (cut into half moons); 2 tbsp. minced garlic; 1 tsp chopped fresh thyme; Kosher salt and black pepper; 1 bay leaf; 10 cups chicken broth; 2 cups cooked wide egg noodles; 2 1/2 cups mixed shredded rotisserie chicken

Chicken Noodle Soup

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Ingredients

2 tbsp. olive oil
1 medium onion chopped
5 medium carrots cut into coins
6 celery stalks cut into half moons
2 tbsp. minced garlic
1 tsp chopped fresh thyme
Kosher salt and black pepper
1 bay leaf
10 cups chicken broth
2 cups cooked wide egg noodles
2 1/2 cups mixed shredded rotisserie chicken

Instructions

In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tbsp. salt and 1 tsp pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.
Stir in the noodles and chicken and simmer for 5-10 minutes longer. Season to taste with more salt and pepper and discard the bay leaf. Serve with buttered saltines.