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.