Weight Watchers chicken noodle soup

Ingredients:

• 1 teaspoon olive oil
• 1 onion, finely chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups reduced-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 2 cups uncooked whole wheat egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Saute Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
2. Add Garlic:
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Broth and Seasonings:
   • Pour in the chicken broth, and add the dried thyme and bay leaf. Bring the mixture to a simmer.
4. Cook Chicken:
   • Add the cooked and shredded chicken to the pot. Simmer for 10-15 minutes until the flavors meld.
5. Cook Noodles:
   • Add the uncooked whole wheat egg noodles to the soup and cook according to the package instructions until noodles are tender.
6. Adjust Seasoning:
   • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Serve:
   • Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh chopped parsley.