2 tablespoons extra-virgin olive oil
1 medium onion chopped
5 medium carrots, cut into coins (2 cups)
6 celery sticks, cut into half-moons (2 cups)
2 tablespoons minced garlic (about 4 cloves)
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1 bay leaf
10 cups low sodium chicken broth
2 cups cooked wide egg noodle (about 3 ounces dried noodle)
2 1/2 cups mixed shredded dark and light rotisserie chicken

2 tablespoons extra-virgin olive oil 1 medium onion chopped 5 medium carrots, cut into coins (2 cups) 6 celery sticks, cut into half-moons (2 cups) 2 tablespoons minced garlic (about 4 cloves) 1 teaspoon chopped fresh thyme 1 bay leaf 10 cup s low sodium chicken broth 2 cup s cooked wide egg noodle (about 3 ounces dried noodle) 2 1/2 cups mixed shredded dark and light rotisserie chicken

In a large pot, heat the olive oil over medium-high heat.

2. Add the onions and cook, stirring until softened 6-8 minutes. Add the garlic, carrots, celery, thyme, 1 tablespoon salt, and 1 tablespoon pepper and cook, stirring until carrots soften slightly, about 5 minutes

2. Add the bay leaf and the chicken stock and bring to a boil.

3. Reduce heat and simmer for 45 minutes to meld the flavors

4. Stir in noodles and chicken and simmer for 5-10 minutes longer.