Quick and Easy Chicken Noodle Soup

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  1 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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  2 Celery(80g)
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  2 Carrots(122g)
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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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  3 cup Chicken Breast, Grilled

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  8 oz Pasta, Egg Noodles, Dry
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  1 tbsp Parsley, Fresh
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  1 tsp 1 teaspoon sea salt
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  0.3 tsp ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving

Instructions

1. 1Heat the olive oil in a large stockpot over medium heat until shimmering, about 1–2 minutes. Add the onion, celery, and carrots, stirring often, until the onions are translucent and the carrots begin to soften, 5–7 minutes.
2. 2Stir in the fresh garlic and cook over medium heat until fragrant, about 1 minute.
3. 3Pour in the chicken broth and increase heat to high. Bring to a boil, then reduce to a simmer over medium-low heat and cook until the carrots and celery are tender, 10–12 minutes.
4. 4Add the egg noodles to the broth and stir. Simmer over medium heat for 6–8 minutes, stirring occasionally, until the noodles are just tender.
5. 5Stir in the cooked chicken breast and fresh parsley. Simmer over medium heat for 2–3 minutes until the chicken is warmed through.
6. 6Divide the soup evenly into 6 airtight containers while hot. Seal and refrigerate for up to 4 days, or freeze for up to 2 months.
7. 7To reheat, thaw overnight in the refrigerator if frozen, then warm in a saucepan over medium heat, stirring occasionally, until heated through, about 5–7 minutes. Add water or broth if the soup has thickened during storage.