Traditional Chicken Noodle Soup

Traditional Chicken Noodle Soup

• 1 tablespoon olive oil
• 3 celery ribs with leaves, cut into bite-size pieces
• 2 medium-size carrots, cut into bite-size pieces
• 1 large onion, cut into bite-size pieces
• 1 bay leaf
• 1 tsp. dried thyme
• Salt and freshly ground black pepper
• 2 quarts chicken stock
• 1 pound gluten free wide egg noodles
• ½ store-bought roasted chicken, cut into bite-size pieces

Directions

1. Heat a large soup pot over medium-high heat with olive oil. Add celery, carrots, onion, thyme, and bay leaf, and season with salt and pepper. Cook until vegetables are soft (several minutes) then add chicken stock. Bring to a boil and add the noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking.