INGREDIENTS
1 tbsp
olive oil
1 cup
diced carrots (2-3 carrots)
1 cup
diced celery (about 3 stalks)
1/2 cup
diced onion (about 1 small yellow onion)
1/2 tsp
salt
1/4 tsp
pepper
4 cups
chicken broth
4 cups
water
2 lb
boneless skinless chicken broth
1/2 tsp
dried thyme
1
bay leaf
1
sprig rosemary
3 cups
dry wide egg noodles
1/2 cup
to 1 cup frozen peas
1/4 cup
minced fresh parsley