Easy Chicken Noodle soup is perfect to make for leftovers. I’ve been eating this soup all week and it’s great with hot sauce. Tapatio is my favorite.

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon thyme
1 teaspoon Italian seasonings
4 (14 ounce) cans chicken or vegetable broth
4 ounces egg noodles or large macaroni (as I used)
2 cups cooked chicken
parsley

Melt butter in large pot. Sauté the celery, carrot and onion for 2 minutes. Add thyme, Italian seasoning, chicken/veggie broth. Bring to a boil. Add noodles and cook on low for 20 minutes. Add in cooked chicken breast last, let cool a little while stirring and sprinkle with parsley.