Homemade Chicken Noodle Soup using Leftover Roast Chicken



  1. Heat the 2 tablespoons of olive oil in a large Dutch oven
  2. Once oil is hot, but not smoking, add the carrots, celery and onion and cook until vegetables are tender.  About 10 minutes
  3. Reduce heat to low and add the garlic, thyme and pepper.  Stir and allow spices to bloom for about 1 minute
  4. Add in the broth.  Start with 6 cups and add more if desired.  Remember you will be adding the chicken and noodles later
  5. Bring to a boil.  Reduce heat, cover and simmer for at least 30 minutes
  6. Add in the chicken the last 5 minutes of cooking to reheat chicken
  7. To serve, place cooked noodles in the bottom of each bowl and ladle soup over noodles, top with parsley