This is the chicken noodle soup we make most often!
1 tablespoon oil 
1 cup diced celery
1 cup diced carrots
½ cup diced onion
1 cup diced carrots
½ cup diced onion
2 cloves garlic, minced or pressed
1 bay leaf
¾ teaspoon dried parsley
¼ teaspoon dried thyme
1 bay leaf
¾ teaspoon dried parsley
¼ teaspoon dried thyme
2 quarts (8 cups) chicken broth or stock
½ teaspoon salt
8 to 12 oz noodles*
2 cups cooked diced chicken
Additional salt and pepper to taste
8 to 12 oz noodles*
2 cups cooked diced chicken
Additional salt and pepper to taste
INSTRUCTIONS
In a 4 or 5-quart pot, combine the oil celery, carrots, and onion. Saute over medium heat until onions are translucent. Add garlic and herbs and cook for 2 min.
Add chicken broth and salt, cover, and bring to a boil over med-high heat. Stir in the noodles, cover, and simmer on med-low according to package directions until al dente.
Add the chicken and heat for another 1-2 minutes. Season to taste with additional salt and pepper and serve.
*Homestyle egg noodles or rotini pasta (we like tri-color).
Recipe and image adapted from Mel's Kitchen Cafe
