Averie Cooks Easy 30-Minute Homemade Chicken Noodle Soup

averiecooks.com

Karyn Kershaw Abbas

2 tablespoons olive oil

1 cup carrots, peeled and sliced thin (about 1 ½ large carrots)

1 cup celery, sliced thin (about 2 stalks)

1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)

2 garlic cloves, minced

64 ounces (8 cups) 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, or to taste

12 ounces wide egg noodles (or your favorite noodles or pasta)

2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped

1 tablespoon lemon juice, optional

salt, to taste

Directions at averiecooks.com

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