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  • two tablespoons olive oil

  • two cups carrots, sliced thin (about five massive carrots)

  • two cups celery, sliced thin (about five stalks)

  • 1 cup yellow onion, peeled and diced small (about 1 medium onion)

  • two garlic cloves, minced

  • 80 ounces (10 cups) low-sodium chicken broth, plus additional if preferred (I made use of Kettle and Fire chicken bone broth)

  • two bay leaves

  • 1 1/two teaspoon fresh thyme (or 1 teaspoon dried thyme)

  • 1/two teaspoon dried oregano

  • 1 teaspoon pepper, or to taste

  • 12 ounces wide entire wheat egg noodles

  • two cups shredded cooked chicken (I made use of rotisserie chicken to save time, but you could roast or cook your personal chicken in a skillet)

  • three to four tablespoons fresh flat-leaf parsley leaves, finely chopped

  • 1 tablespoon lemon juice

  • salt, to taste

  • Add oil to a massive pot or dutch oven and heat more than medium-higher heat to warm.

  • Add the carrots, celery, onion and sauté for about 7 minutes or till vegetables commence to soften. Stir intermittently.

  • Add the garlic and sauté for an additional 1 to two minutes.

  • Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Enable mixture to boil gently for about five minutes or till vegetables are fork-tender. 

    *Note – If you like brothier soup, add added broth, possibly as a lot as an added 64 ounces since as time passes the noodles will continue to absorb broth.

  • Add the egg noodles and boil mixture for about eight minutes, or till noodles are soft and cooked via.

  • Add the chicken, parsley, and lemon juice and boil 1 to two minutes, or till chicken is warmed via. Taste soup and add salt to taste.

  • Take away the bay leaves and serve right away.