Chicken Noodle Soup

Servings:6

2 Tablespoons olive oil
1 ½ cup carrots, peeled and sliced into ¼- inch thick slices
1 cup celery, chopped
1 yellow onion, peeled and diced
2 garlic cloves, minced
300ml low-sodium chicken broth, plus more if desired
2 bay leaves
1 teaspoon fresh thyme, or ½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon pepper, plus more to taste
1 teaspoon sea salt, plus more to taste
4 cups uncooked wide egg noodles
3 cups shredded cooked chicken, thigh is better is soups or you can opt for chicken breast a leaner choice
¼ cup fresh flat-leaf parsley leaves, finely chopped
1 Tablespoon lemon juice, optional

Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
In a separate large pot, add the oil and heat over medium-high heat to warm. Add the carrots, celery and onion and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
Add the shredded chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.
Taste soup and add salt to taste. This will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more pepper, herbs, etc.) and remove the bay leaves.
When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.

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