2 tablespoons olive oil

1 medium onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth

2 cups cooked chicken, shredded (preferably rotisserie or leftover)

1 1/2 cups egg noodles (or your choice of pasta)

1 bay leaf

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Pour in chicken broth, add shredded chicken, bay leaf, and thyme. Stir and bring to a simmer.
Once simmering, add egg noodles and cook according to package instructions (7-10 minutes).
Season with salt and pepper, remove bay leaf, and stir.
Ladle into bowls and garnish with fresh parsley if desired.

Make it creamy: Add a splash of heavy cream or coconut milk.

More veggies: Try peas, corn, or spinach.

Gluten-free option: Swap noodles for cooked rice.

Spicy kick: Add red pepper flakes or hot sauce.

Herb variations: Use fresh rosemary or oregano instead of thyme.