Quick Chicken Noodle Soup

1 T. olive oil
1 small onion, chopped
2 to 3 stalks celery, chopped
2 to 3 carrots, chopped
2 cups water
1 32-oz. carton reduced-sodium chicken broth, and more as needed
Salt and pepper to taste
1/2 t. dried thyme or 1/4 t. dried tarragon (if you like a French taste)
6 oz. egg noodles or fusilli pasta
2 1/2 cups shredded rotisserie chicken breast
2 T. chopped fresh parsley (optional but a nice look)

Heat oil in a large saucepan and saute onion, celery and carrots until almost soft. Add water and chicken broth and bring to a simmer; add pasta and dried thyme and cook until it’s almost al dente. Stir in chicken and cook until everything is heated through. Adjust seasonings, add parsley and serve.

This soup is very adaptable. You can add other vegetables, such as frozen peas. You can also leave out the noodles and add corn and potatoes. Or you can add a can of drained white beans. You see what I mean.

Serves: 6 (about 1 cup)
4 Poodles