Chicken Noodle Soup

1) To a large Dutch oven, add the oil and heat over medium-high heat to warm 2) Add the carrots, celery, onions, and saute for about 7 minutes, or until vegetables begin to soften, Stir intermittently. 3) Add the garlic and saute for another 1-2 minutes 4) Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. 5) Allow mixture to boil gently for about 5 minutes or until veggies are fork-tender. (Note- If you like a brothier soup, add additional broth, possibly as much as 64oz because as time passes the noodles will continue to absorb the broth. 6) Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. 7) Add the chicken, parsley, optional lemon juice (brightens up the flavor) and boil 1-2 minutes, or until chicken is warmed through. 8) Add salt or seasonings to taste. 9) Remove bay leaves and serve immediately