Chicken Noodle Vegetable Soup

What you need

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into half-moons
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 cups cooked shredded chicken breast
• 2 cups egg noodles
• 1 teaspoon dried thyme
• Salt and black pepper to taste

The easy way

1. Heat olive oil in a large pot over medium heat; add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic and thyme, cooking for one minute until fragrant.
3. Pour in chicken broth and bring to a boil; reduce heat to low and simmer for 10 minutes.
4. Add egg noodles and cook according to package directions until tender, approximately 7-9 minutes.
5. Stir in shredded chicken and season with salt and pepper; serve immediately or refrigerate leftovers within two hours.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.