Ingredients
- 12 medium diced onion
- 4 raw carrots
- 3 celery ribs
- 3 minced garlic cloves
- 64 ounces chicken stock
- 1 rotisserie-cooked chicken
- 1 tablespoon better than bouillon chicken base
- 2 bay leaves
- 1 teaspoon dried oregano
- 12 teaspoon dried thyme
- salt and pepper
- 8 -12 ounces noodles
Instructions
- Combine onions, carrots and celery in a large stockpot with olive oil and brown until soft.
- Add minced garlic and cook for 30 seconds.
- Add chicken stock, diced rotisserie chicken chicken base, bay leaves, oregano, thyme and salt & pepper.
- Simmer on low for several hours until vegetables are soft.
- Add noodles and cook until done.
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