Chicken Noodle Vegetable Soup Recipe | Kitchen Basics

Ingredients

• 1 Tbsp. olive oil
• 6 medium carrots, diced (2 1/2 cups)
• 1 yellow onion, chopped (about 2 cups)
• 5 stalks celery, thinly sliced (1 1/2 cups)
• 1 large clove garlic, minced
• 1 1/2 tsp. chopped fresh oregano or 1 tsp. dried oregano
• 1 tsp. fresh or dried thyme
• 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
• 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock
• 1 tsp. fresh lemon juice or soy sauce
• 1 cup uncooked medium egg noodles
• 2 cups shredded cooked chicken, rotisserie chicken or turkey
• 1 to 2 Tbsp. chopped fresh parsley, optional