1 tablespoon olive oil
3 carrots, cut into 1/4-inch dice
2 medium onions, diced
2 ribs celery, cut into 1/4-inch dice
10 cups homemade or canned chicken broth
1-3/4 teaspoons salt
1/4 teaspoon thyme
2-1/2 to 3 cups diced, cooked chicken
2 cups cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened. Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through.
Makes 6 servings.