Chicken Noodle Soup
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Heat oil in large pot over medium heat.
Add carrots, onion and celery and sauté 5-8 minutes.
Add broth and bay leaves. Bring to a boil. Lower heat and let simmer up to 30 minutes.
Add chicken and noodles. Up the heat to medium and cook until noodles are tender.
Once noodles are tender, remove from heat. Remove bay leaves and add salt and pepper to taste.
Serve and enjoy! Store leftovers in the refrigerator for up to 5 days. Full recipe at: returntothekitchen.com
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