Chicken Noodle Soup

2 Tb. olive oil

1 medium onion, chopped

2 cloves of garlic, minced

2 medium carrots, chopped

3 celery ribs, chopped

1 Tb. dried thyme

2 bay leafs

2 (32 oz) boxes of chicken stock (I prefer Kitchen Basics)

8 oz. extra thick egg noodles (I prefer Amish Kitchens)

2 cups of chopped rotisserie chicken meat

salt and pepper to taste

In a large Dutch oven, heat olive oil over medium heat and add onion, carrot and celery. Saute for about 5 minutes. Add garlic, thyme and bay leaf and continue to saute for another minute. You will want the vegetables to be soft but not brown. Add the chicken stock and bring to a soft boil.  Add the egg noodles and continue to simmer for another 10 minutes. Add the chicken and season with salt with pepper. Simmer for an additional 5 minutes until the chicken is heated through.