Prep Time: 20 min
Cook time: 20 min
Total Time: 40 min
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
6 scoops Progressive Bone Broth
8 ounces dried wide egg noodles
1 ½ cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful of fresh flat-leaf parsley, finely chopped
Mix 6 scoops Progressive Bone Broth with 3 litres of water.
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the Progressive Bone Broth and bring the liquid to a boil.
Add the noodles and simmer for 5 minutes until tender.
Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper and remove bay leaf.
Sprinkle with chopped parsley before serving.