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.