2 T oil
1 medium onion, diced
2 medium carrots, peeled and sliced 1/4″ thick
1 celery rib, diced
1 cup frozen peas
1/2 tsp dried thyme
8 cups chicken broth
1 1/2 cup shredded chicken
1 cup of your favorite dry gluten free spiral noodles
black pepper to taste
salt to taste
Heat the oil in a large stockpot or dutch oven over med-high heat. Add the onion, carrots and celery; sauté until soft (about 5 minutes).
Add the thyme, chicken broth, peas and shredded chicken; simmer until the vegetables are tender (10-15 minutes).
Cook the noodles separately until slightly undercooked to the package instructions.
Add the noodles, parsley, salt and pepper to taste.
(If you aren’t going to eat the entire soup at once just add half the noodles to half the soup so the noodles don’t get mushy when you reheat it later.)