INGREDIENTS
2 cups
Chicken, cooked
2
Bay leaves
2 cups
Carrots, thin
1 cup
Celery, thin
3 tbsp
Flat-leaf parsley, fresh leaves
2
Garlic cloves
1/2 tsp
Oregano, dried
1/2 tsp
Thyme, dried
1 cup
Vidalia or yellow onion, sweet
72 oz
Chicken broth, low-sodium
12 oz
Wide egg noodles
1 tsp
Pepper
1
Salt and pepper
2 tbsp
Olive oil