EASY 30-MIN CHICKEN NOODLE SOUp

The season of soup is officially upon us and this one is my very favorite chicken noodle. The flavors are simple and remind me of childhood - warming you from the belly up. Unfortunately, with the change in the weather usually comes flu season (if you're anything like me) so this is a great one to make now (in less than 30 min might I remind you!) and throw into your freezer for when you or your kiddos are feeling under the weather. 

I love to serve mine with some really yummy toasted whole wheat bread on the side. If this doesn't scream fall, I don't know what does! 

xx
C

Ingredients-
2 tablespoons extra virgin olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots - I used rainbow carrots in the above)
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
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 ounces wide egg noodles 
2 cups shredded cooked chicken 
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice, optional
salt, to taste

Directions-
1. To a large Dutch oven, add EVOO and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. 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.
5. 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.)
6. 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. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), 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.