Chicken Noodle Soup

Ingredients:

  • 3 Tablespoons oil
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 64 ounces chicken broth
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 teaspoon pepper
  • 12 ounces wide egg noodles
  • 2 cup shredded chicken, cooked
  • 3 Tablespoons parsley, finely chopped
  • 1 Tablespoon lemon juice 
  • Salt to taste

Directions:

  1. In a large stockpot, heat oil and sauté carrots, celery and onions and garlic for about 7 minutes until softened
  2. Add the chicken broth, bay leaves, thyme, oregano, and pepper. Bring to a gentle boil for 5 minutes
  3. Add the egg noodles and continue to boil for 10 minutes
  4. Add the chicken, parsley and lemon juice and boil for another 2 minutes until chicken is warmed through. Add salt to taste