Weeknight Chicken Noodle Soup

Steps

1. Heat the oil in a large pot and cook the onion, carrots and celery 6 minutes until softened.
2. Add the garlic and thyme and stir for 30 seconds.
3. Pour in the broth, add the bay leaves and bring to a boil.
4. Stir in the noodles and cook as the package directs, usually 6 to 8 minutes.
5. Add the chicken and heat through. Remove the bay leaves, season and top with parsley.

Keeping and reheating

Soup keeps 4 days in the refrigerator or 3 months in the freezer. Bring back to a simmer before serving.