INGREDIENTS
2 tbsp
olive oil
1 cup
carrots, peeled and sliced thin (about 1 1/2 large carrots)
(about 2 stalks)
1 cup
sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2
garlic cloves, minced
64 oz
low-sodium chicken broth
2
bay leaves
1 tsp
fresh thyme (or 1/2 teaspoon dried thyme)
1/2 tsp
dried oregano
1 tsp
pepper, or to taste
12
ounces wide egg noodles (or your favorite noodles or pasta)
2 cups
shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
3
to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tbsp
lemon juice, optional
salt,