2 T. olive oil
1 cup sliced carrots
1 cup celery
1 medium onion, diced
2 garlic cloves, minced
64 ounces (8 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 t. dried oregano
1 t. pepper, or to taste
12 ounces wide egg noodles
2 cups shredded cooked chicken (can use rotisserie chicken)
3 to 4 T. fresh flat-leaf parsley leaves, finely chopped
1 T. lemon juice, optional
salt, to taste
To a large Dutch oven or stockpot, add the oil 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.
Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. Make any necessary seasoning adjustments, remove the bay leaves, and serve immediately.
Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.