4cupsbrothor stock (1 entire package of 32 oz broth)
1cupswater
6ozegg noodlesor other small pasta of your choice
Instructions
In a large stockpot, add a tablespoon of oil over medium heat. Add the onions and cook for a few minutes; add the garlic and stir until it becomes fragrant. Add the chopped celery and carrots, salt, pepper, thyme, and oregano. Stir to combine and cook for 5-7 minutes.
Add 1 1/2 cups of water, chicken broth, or stock, and the chicken. Bring it to a boil, and then simmer it, covered, for 15 to 20 minutes, stirring once or twice. Fat will likely rise to the surface; you can just skip it off, but you certainly don't have to. (Fat give flavor!) Remove the chicken from the pot to a cutting board.
Add the remaining stock or water to the pot along with the egg noodles. Let the noodles cook for 8 to 10 minutes until they're al dente. With a fork, shred the chicken into smaller pieces while the pasta cooks. Then return the chicken to the pot when the noodles are ready.
Stir everything together and simmer for a few minutes. Taste the soup and adjust the seasonings. It will likely need more salt and pepper.
To assemble: divide the soup into 3 or 4 containers and store in the fridge. Any extra can be frozen!
Notes
Fat may rise to the surface while you're making chicken noodle soup, and that's ok. You can always skim it off the top and discard it.