Easy 30-Minute Homemade Chicken Noodle Soup
"The soup is easy, ready in 30-minutes, and has all the comforting qualities you want in classic chicken noodle soup. To save time, use storebought rotisserie chicken or leftover chicken. If you don't have them all the herbs on hand, use what you do have. Egg noodles are my favorite but another pasta may be substituted and make sure to salt your soup to taste. My family loved the homey, classic flavors in the soup and I love that it it's ready in a flash. It makes enough to stash half in the freezer for a rainy day or for winter cold and flu season...."
INGREDIENTS
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2 tablespoons olive oil
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1 cup carrots, peeled and sliced thin(about 1 1/2 large carrots)
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1 cup celery, sliced thin(about 2 stalks)
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1 cup sweet Vidalia or yellow onion, peeled and diced small(about 1medium onion)
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2 garlic cloves, minced
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64 ounces (8 cups) low-sodium chicken broth
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2 bay leaves
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1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
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1/2 teaspoon dried oregano
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1 teaspoon pepper, or to taste
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12 ounceswide egg noodles (or your favorite noodles or pasta)
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2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
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3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
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1 tablespoon lemon juice, optional
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salt, to taste
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