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.