Easy Chicken Noodle Soup

INGREDIENTS  

• 2 tablespoons olive oil
• 1 large carrot peeled and finely chopped
• 1 rib celery finely chopped
• 1/2 onion finely chopped
• 1/4 teaspoon paprika
• 1 teaspoon fresh thyme removed from stalk
• 1/4 cup flour optional. I add it to thicken the broth a bit, which I personally prefer.
• 4 cups chicken broth
• 4 cups water
• 2 1/2 cups egg noodles
• 1 lb chicken cooked and then chopped or shredded (use rotisserie chicken for an easy shortcut)
• salt and pepper to taste
• 2 teaspoons fresh parsley chopped

INSTRUCTIONS 

1. Heat the oil in a large Dutch oven or stock pot over medium heat. Add the celery, carrots and onions and sauté until tender and the onions are translucent (about 5 minutes).
2. Add the paprika, thyme and flour and stir to coat the veggies. Pour in the broth and water and increase the heat to high to bring to a boil.
3. Add the noodles and reduce heat back to medium. Let them boil for about 15 minutes. Add in the cooked chicken and cook for another 5 minutes, stirring often.
4. Taste the broth and season with salt and pepper to taste. Remove from heat. Sprinkle with fresh parsley before serving.