2 tbs extra-virgin olive oil
1 medium onion, chopped
5 medium carrots, sliced into rounds
6 celery stalks, chopped
4 garlic cloves, minced
1 tsp fresh thyme, chopped
1 tsp salt and pepper
1 bay leaf
10 cups salt-reduced chicken stock
2 cups wide egg noodles, cooked
3 cups barbeque chicken, shredded
Heat the oil in a large saucepan over medium-high heat.
Add the onion and cook, stirring 6-8 minutes, until softened.
Add the carrots, celery, garlic, thyme, salt and pepper, and cook, stirring, for about 5 minutes, until the carrots soften slightly.
Add the bay leaf and chicken stock, and bring to the boil. Reduce heat and simmer for 45 minutes.
Stir in the noodles and chicken, and simmer for 5-10 minutes Season to taste, discard the bay leaf and serve.