To make this #dinnerdoneby9am I fully prepare the soup in the morning leaving out the noodles, refrigerate all day, then bring to a simmer and add noodles just before serving.
-2 Tbsp olive oil
-1 onion, diced
-4 carrots, diced
-2 ribs celery, diced
-3 cloves garlic, minced
-2 tsp dried thyme
-2 bay leaves
-3 quarts chicken broth
-1 bag whole wheat egg noodles
-1 bag frozen peas
-2 c cooked chicken, shredded or chopped
-1 tsp salt
-1/2 tsp pepper
-(optional) fresh parsley for garnish
Heat oil in large stock pot, over medium heat. Saute onion, carrots, and celery 5 minutes. Add garlic, thyme, and bay, saute 1 additional minute. Add broth, and bring to a boil. Add noodles, and peas. Simmer 6 minutes. Stir in chicken, salt, and pepper, remove from heat. Sprinkle with chopped, fresh parsley and serve.
