Chicken Noodle Soup

1  tablespoon olive oil
3   carrots, cut into 1/4-inch dice
2  medium onions, diced
2  ribs celery, cut into 1/4-inch dice
10  cups homemade or canned chicken broth
1-3/4  teaspoons salt
1/4  teaspoon thyme
2-1/2  to 3 cups diced, cooked chicken 
2  cups cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.  Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. 
Makes 6 servings.  

Leave a Reply

Your email address will not be published. Required fields are marked *