Easy Chicken Noodle Soup Recipe
1 tablespoon extra-virgin olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about ¾ cup)
1 celery stalk, diced (about ⅓ cup)
1 ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
3 bay leaves
1 quart bone broth
1 quart chicken broth
8 ounces egg noodles
2 cups diced rotisserie (cooked) chicken
¼ cup chopped parsley
Heat the olive oil in a Dutch oven or stockpot over medium heat. Add the onions, carrots, and celery. Sauté for about 4 minutes until just softened.
Add the thyme, salt, and pepper. Stir, then add the bay leaves.
Add the bone broth and the chicken broth. Raise the heat and bring it to a boil.
Once boiling, add the egg noodles and cook for 10 minutes, or until just tender.
Add the chicken and parsley. Cook another minute or 2 until heated through.
Remove the bay leaves and adjust seasonings to taste.
Serve the soup hot.