2 Tbsp olive oil
1 lg onion, chopped
5 carrots, sliced
3 ribs celery, sliced
8 oz sliced mushrooms (optional)
3 sprigs fresh thyme and/or parsley
1 bay leaf
2 qt reduced-sodium chicken broth
2 lb boneless, skinless chicken breasts or thighs
8 oz wide egg noodles
1. HEAT oil in 4 qt pot over medium heat. Add onion, carrots, celery, mushrooms (if using), thyme, and bay leaf. Cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Stir in broth and 4 cups water. Bring to a boil.
2. ADD chicken and bring to a simmer. Simmer until cooked through, about 15 minutes. Transfer chicken to cutting board and shred using 2 forks.
3. STIR in noodles and shredded chicken and simmer until noodles are tender, about 7 minutes. Discard bay leaf and season soup to taste with salt and pepper. (Makes about 15 cups.)
4. LADLE soup into serving bowls. To freeze, chill soup completely, divide among individual serving containers with lids, and freeze up to 3 months.
NUTRITION (per cup) 135 calories, 13g pro, 12 g carb, 1g fiber, 3.5 g fat, .5g sat fat, 285 mg sodium