Chicken Noodle Soup

Ingredients

• 2 cloves chopped garlic         
• 3-4 carrots, diced                   
• 2-3 stalks celery         
• 2-3 fresh thyme sprigs (or 1 teaspoon dried thyme)             
• 2-3 fresh parsley sprigs (or 1 teaspoon dried)           
• 2 cups diced white onion
• 1 bay leaf       
• 1½ pounds cooked shredded chicken          
• 2 tablespoons low-sodium chicken dried stock base
• 4-6 cups water
• 1-3 cups noodles (no-yolk egg noodles or other varieties such as whole-wheat, gluten-free or plant-based)            
• ¼ cup oil for cooking vegetables       

Directions

1. Warm a cooking pot on medium-high temperature, and then add oil, carrot, celery, onion, garlic, and pepper.
2. Sauté, stirring frequently, until caramelized and golden brown.
3. Add bay leaf and fresh herbs to cheesecloth or a fryer filter and tie off.
4. Add water, chicken base and pulled chicken. Whisk well to incorporate chicken base into the water.
5. Simmer for at least an hour, or until vegetables are tender and flavors are well incorporated.
6. Add noodles about 20 minutes before serving and stir until tender. Serve immediately after noodles become soft – avoid overcooking them. Better to add late than too early.