INGREDIENTS:
2 tablespoons olive oil
1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
2 garlic cloves, minced
64 ounces (8 cups) low-sodium chicken broth
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1 teaspoon pepper, or to taste
12 ounces wide egg noodles (or your favorite noodles or pasta)
2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 tablespoon lemon juice, optional
salt, to taste
DIRECTIONS: