Chicken Soup

INGREDIENT

  • 2 tablespoons olive oil
  • 2 (8oz) pkg Rita’s Garden mirepoix mix (soup mix)
  • 2 ea. garlic cloves minced
  • 128oz chicken broth
  • 2 ea. bay leaves
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • ½ teaspoon dry oregano
  • 1 teaspoon black pepper
  • 12 oz egg noodles
  • 2 cups shredded cooked chicken or cook 1 lb diced chicken
  • 4 tablespoons chopped flat leaf parsley
  • 1 tablespoon lemon juice (optional)

DIRECTIONS

  1. In a stockpot add the oil and heat over medium high heat till warm
  2. Add the mirepox mix and cook for 7 to 10 min till soft
  3. Add the garlic and cook 1 to 2 min
  4. Add the chicken broth, bay leaves, thyme, oregano, pepper and bring to a boil
  5. Cook until veggies are tender aprox 5 min.  You may add more broth if desired
  6. Add the egg noodles and boil mixture for about 10 min
  7. Add the cooked chicken, parsley and lemon juice and cook 1 to 2 minutes.  Taste and add more salt if needed.
  8. Remove bay leaves and serve.