1
While chicken is cooking, start the soup by heating a large stock pot on medium heat. Add oil.
2
Add carrots, celery and onion to the stock pot – and stir to coat with oil. Cook for 8 minutes, stirring occasionally.
3
Add salt, chicken stock, water and a bay leaf.
4
Adjust heat to high and bring soup to a boil. Once boiling, adjust heat to a medium-low temperature and simmer soup for 30 minutes before adding noodles.
5