2 tablespoons olive oil
3 large carrots, peeled and sliced
2 stalks celery, sliced
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
6 cups chicken stock
2 bay leaves
1 tsp fresh thyme (or 1/2 teaspoon dried thyme)
1 tsp fresh oregano or marjoram (or 1/2 tsp dried oregano or marjoram)
1 tsp pepper, or to taste
12 ounces egg noodles
2 cups cooked chicken (shredded or cut into bite-sized pieces)
3 TBSP fresh flat-leaf parsley leaves, finely chopped
salt, to taste


Add oil to a large Dutch oven or stockpot and heat over medium-high heat.

Add the carrots, celery and onion and sauté for about 5 minutes, or until vegetables begin to soften. Stir to make sure they cook evenly and don’t stick. 

Add garlic and sauté for another 1 to 2 minutes, until the garlic is softened. 

Add chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are tender. Note: before you add all of the chicken stock, wait to see how thick your soup becomes once you add the noodles in the next step. Then adjust the liquid for how you like it. 

Add the egg noodles and cook for about 10 minutes or until noodles are soft and cooked through. 

Add the chicken, parsley and cook for about 2 minutes, or until chicken is warmed through. Taste soup and adjust salt level.

Remove bay leaves, and serve immediately.