Ingredients :
- 2 tablespoons olive oil or butter
- 1 onion finely chopped
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 8 cups chicken broth
- 3 cups cooked chicken chopped or shredded
- 2 teaspoons fresh thyme minced, or ½ teaspoon dried
- 1 bay leaf
- 8 ounces wide egg noodles
- Salt and freshly ground black pepper
- fresh parsley minced, for garnish
Directions :
- In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in broth, chicken, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
- Stir in noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.
