Homemade Chicken Noodle Soup

This soup takes thirty minutes to put together.  Comforting and classic, perfect for this time of year.

2 tablespoons olive oil
1 cup carrots, peeled and sliced thin (2 carrots)
1 cup celery, sliced thin (2 stalks)
1 cup sweet onion, peeled and diced small (1 medium onion)
2 garlic cloves, minced
64 ounces (8 cups) chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon pepper
12 ounces wide egg noodles
2 cups shredded cooked chicken (I used rotisserie chicken)
3 - 4 tablespoons fresh parsley, finely chopped
salt, to taste

In large stockpot, add the oil and heat.  Add the carrots, celery, onion and saute for 7 minutes, or until vegetables begin to soften. Add the garlic and saute for another 1 - 2 minutes.  Add the chicken broth, bay leaves, thyme, oregano, pepper and bring to a boil.  Allow mixture to boil gently for about 5 minutes or until vegetables are fork tender.

Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.  

Add the chicken, parsley, and boil 1-2 minutes or until chicken is warmed through.  Taste soup and add salt to taste.  (I added 2 tsps. salt because both broth and rotisserie chicken are salty).  

Remove bay leaves and serve with oyster crackers.