CHICKEN NOODLE SOUP

dive the onion, carrots and celery so that they’re similar in size

heat a large pot or dutch oven over low-medium heat and add the olive oil, onion, carrots and celery and cook for 5 minutes until translucent

add the minced garlic and stir

pour in the chicken broth, add the chicken thighs, bay leaf, and seasonings and bring to a boil

bring down to a simmer, cover partially with a lid and cook for 25-30 minutes

meanwhile, bring another pot of water to a boil and cook the rotini pasta

remove the chicken and shred it with forks and place back into the pot along with cooked pasta, cook I’ve low heat until all the flavors are incorporated, remove bay leaf before serving