INGREDIENTS
1
bay leaf
1 lb
carrots
3 medium stalks
celery
2 1/2 cups
egg noodles
6 servings
fresh parsley
4 sprigs
fresh thyme
1 1/4 tsp
kosher salt
4 cups
low sodium chicken stock
1 tbsp
olive oil
1 medium
onion
1 tsp
oregano
1/2 tsp
pepper
1 tbsp
unsalted butter
3 cups
water
2 1/2 lb
a mix