Best-ever Homemade Chicken Noodle Soup

Ingredients: 1⁄2 Tbsp olive oil 3 medium carrots, peeled and chopped 3 ribs celery, chopped 1 small onion, chopped 1 clove garlic, peeled 12 cups low-sodium chicken stock 1 bay leaf 2 cups shredded leftover chicken 2 oz dried egg noodles Salt and black pepper to taste

In a pot, heat the olive oil over medium-low heat.

Carrots, celery, garlic, and onion should be crisp-tender, approximately 5 minutes after their addition.

Over low heat, simmer the carrots with the stock and bay leaf for approximately 15 minutes, or until tender.

Cook for an additional 5 minutes, or until the noodles are tender, after adding the chicken and vermicelli.

Salt and black pepper may be used to modify the seasoning to taste.

Bay leaf and garlic clove should be discarded. Decorate prior to serving, if desired, with parsley.