Chicken Noodle Soup

Serves: 4-6

• 2 tbsp. Our Family® Olive Oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 cup sliced carrots
• 1 cup sliced celery
• 8 cup Our Family® Low Sodium Chicken Broth
• 2 cups shredded chicken
• 1/2 tsp. Our Family® Thyme
• 1/2 tsp. Our Family® Oregano
• Our Family® Salt and Pepper to taste
• 8 oz. Our Family® Fine Egg Noodles

1. Heat oil in a Dutch oven or heavy pot over medium-high heat. Add onion, garlic, carrots and celery and sauté for about 5 minutes, or until vegetables soften. Stir occasionally.
2. Add the chicken broth, chicken, thyme, oregano, parsley flakes, salt and pepper. Bring to a boil and add the egg noodles. Reduce to a simmer and cook for about 3 minutes, or until noodles are tender.