1 32 oz can chicken broth (homemade is better if you have it!)
1 carrot, diced
1 onion, diced
1 celery stalk, diced
2 sprigs fresh thyme
3 cloves garlic, minced
1 bay leaf
2 tsp ginger, grated
1 cup cooked chicken, diced
8 oz medium egg noodles
1 TBSP salt
2 tsp freshly cracked black pepper
1 TBSP olive oil
Heat the oil in a large Dutch oven over medium heat. Saute the onion, celery and carrot for three minutes.
Add the garlic, ginger, thyme and bay leaf and saute for another three minutes. You should have a great fragrance by now, with the veggies becoming tender.
Add the chicken broth, and bring to a boil. Add salt and pepper. Reduce to a simmer, and cook for approximately 20 minutes.
Add egg noodles and slightly under cook according to package directions. For example, if the package says to cook for 8 minutes, then go for 7 once added to the soup. Add salt and pepper at this point.
Add chicken to the pot and stir well to combine. Adjust for seasoning, and re-season if necessary.