Heat oil in large pot over medium heat.
1
Add carrots, onion and celery and sauté 5-8 minutes.
2
Add broth and bay leaves. Bring to a boil. Lower heat and let simmer up to 30 minutes.
3
Add chicken and noodles. Up the heat to medium and cook until noodles are tender.
4
Once noodles are tender, remove from heat. Remove bay leaves and add salt and pepper to taste.
5
Serve and enjoy! Store leftovers in the refrigerator for up to 5 days. Full recipe at: returntothekitchen.com
6
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