Classic Chicken Noodle Soup

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  1 cup Carrots
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  1 cup Celery
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  4 Garlic(12g)
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  8 cup Low Sodium Chicken Broth
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  2 2 bay leaves
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  1.5 tsp Thyme, Fresh
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  1.5 tsp Rosemary, Fresh
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  3 cup Chicken Breast, Grilled
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  3 cup Pasta, Egg Noodles, Dry
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  salt ‘n’ freshly-ground black pepper

Instructions

1. 1Heat 2 Tbsp. olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for 8–10 minutes, stirring occasionally, until the onion is translucent and the vegetables have softened.
2. 2Pour in 8 cups chicken stock and add the bay leaves, thyme, and rosemary. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 20–25 minutes until the carrots and celery are tender when pierced with a fork.
3. 3Add the 3 cups shredded cooked chicken to the pot and stir to combine. Return the soup to a gentle simmer.
4. 4Stir in the 3 cups egg noodles. Cook for 6–8 minutes, stirring occasionally, until the noodles are tender but not mushy.
5. 5Remove and discard the bay leaves. Season generously with salt and freshly-ground black pepper to taste.
6. 6Divide the soup evenly into 6 airtight meal-prep containers while hot, leaving about ½ inch of headspace. Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.