Homemade Chicken Noodle Soup
2 tablespoons olive oil
2 cups carrots, sliced thin (about 5 large carrots)
2 cups celery, sliced thin (about 5 stalks)
1 cup yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
80 ounces (10 cups) low-sodium chicken broth, plus more if desired (I used Kettle and Fire chicken bone broth)
2 bay leaves
1 1/2 teaspoon fresh thyme (or 1 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 ounces wide whole wheat egg noodles
2 cups shredded cooked chicken (I used rotisserie chicken to save time, but you could roast or cook your own chicken in a skillet)
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice
salt, to taste
Add oil to a large pot or dutch oven and heat over medium-high heat to warm.
Add the carrots, celery, 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, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender.
*Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
Add the egg noodles and boil mixture for about 8 minutes, or until noodles are soft and cooked through.
Add the chicken, parsley, and lemon juice and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste.
Remove the bay leaves and serve immediately.