Chicken Noodle Soup

It's been the worst winter we have had in awhile and it's not even February yet! Yesterday I was dreaming up something warm and comforting and it was quite clear what I wanted - Chicken Noodle Soup. I made a big batch of this yesterday and will be enjoying it all week for lunches. Serve yours with some artisian bread or grilled cheese.

Chicken Noodle Soup

Ingredients:
olive oil
1 cup Carrots , 1/4 inch thick slices
3/4 cup Onion , chopped
4 Garlic cloves , minced
1 cup Celery , 1/4 inch thick slices
1/4 teaspoon Salt
1/4 teaspoon Freshly ground black pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary 8 cups chicken broth
1 package Uncooked egg noodles
1/2 cup of white wine or white cooking wine
1 Bay leaf
1 tablespoon Low-sodium soy sauce
3 cups Cooked chicken , sliced or shredded
3 tablespoons butter (optional)

Preparation: Heat a large saucepan or dutch oven pot with medium-high heat, add a couple turns of olive oil. Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt, 1/4 teaspoon pepper thyme, rosemary; saute 3 minutes. Add broth, wine, noodles, bay leaf and soy sauce; bring to a boil. Reduce heat and simmer 5 minutes. Add chicken; cook 3 minutes. Discard bay leaf and stir in butter until melted (if desired). Enjoy!