HOW TO MAKE IT
In a large pot, sautee the mirepoix (carrot, celery and onion) until soft with olive oil or canola oil. Then add garlic and thyme. Once the garlic has become translucent, add chicken stock and the pulled roasted chicken. Alow this to come to a a low simmer. Then add the cooked egg noodles. Season with salt and pepper to taste and enjoy.
TIP: This soup is great to make with last night’s left over-roast chicken as well. As long as you have a nice broth to start with, you can’t go wrong.