Quick Chicken Noodle Soup

Ingredients

• 1 cup Cooked shredded chicken
• 1 medium Carrots, diced
• 1 stalk Celery, diced
• 3 cups Chicken broth (low-sodium if available)
• 4 oz Quick-cook noodles (egg noodles or small pasta)
• 1 tbsp Olive oil(optional)
• 2 cloves Garlic, minced(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1/2 tsp Dried thyme (or Italian seasoning)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrots and celery; mince the garlic. Measure the broth and noodles; shred or portion the cooked chicken.

2. 2

   Cook (15 minutes): In a pot, heat olive oil over medium heat. Add carrots and celery and cook for 5 minutes, stirring occasionally. Add garlic and thyme and cook for 30 seconds.

3. 3

   Add broth and bring to a simmer. Stir in quick-cook noodles and cook according to package directions (about 5–7 minutes) until tender.

4. 4

   Stir in the shredded chicken and simmer 1–2 minutes until everything is hot. Season with salt and black pepper to taste. Serve immediately.