Chicken Noodle Soup

1 qt. chicken stock

2 carrots, chopped

1 onion, chopped

2 celery stalks, chopped

chicken, cut-up leftover white or dark meat

olive oil or schmaltz

thyme, pepper, salt

cooked pasta (I prefer wide flat noodles, cut into 2” lengths)

Saute chopped vegetables in oil/fat until onion is translucent

Add stock, seasonings, and chicken. Simmer until vegetables are cooked.

Add noodles and adjust seasoning.