Quick and Easy Chicken Noodle Soup

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  Olive oil(15g)

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

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  Yellow Onion
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  Celery
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  Carrots
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  Garlic(240g)
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  Low Sodium Chicken Broth(1920g)
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  2 bay leaves
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  Chicken Breast, Grilled(720g)

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

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  Pasta, Egg Noodles, Dry(227g)
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  Parsley, Fresh(15g)
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  1 teaspoon sea salt
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving

Instructions

1. 1Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is glistening, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
2. 2Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat to a simmer and cook until the carrots and celery are tender, about 10 minutes.
3. 3Stir in the chicken, egg noodles, parsley, salt, and pepper. Return to a simmer cook, stirring occasionally, until the chicken is warmed through and the noodles are tender, about 10 minutes.
4. 4Ladle the soup into bowls and serve with additional parsley and pepper if desired.