No-Chicken Noodle Soup

Ingredients

• 1 Tbsp. butter
• 1 Tbsp. extra virgin olive oil
• 1 yellow onion, diced
• 2 tsp. minced garlic, (3 – 4 cloves)
• 4 stalks celery, sliced (use the leaves, too)
• 4 carrots, sliced
• 1 tsp. dried thyme
• 64 oz. reduced-sodium chicken or vegetable broth
• 2 cups fine egg noodles
• 1/4 tsp. salt, or to taste
• 1/4 tsp. black pepper, or to taste
• 2-3 Tbsp. chopped fresh parsley (optional)

Instructions

1. 1
   Heat a stockpot over medium heat, add the butter and oil, and when the butter melts, add the onions, garlic, celery, and carrots. Sauté them until the onions are tender and translucent, 8 – 10 minutes
2. 2
   Stir in the thyme, then add the broth and bring it to a boil. Add the noodles and cook them until they are just tender, about 4 minutes if you are using fine egg noodles. Season it with salt and pepper to taste, garnish it with the parsley, and serve it immediately.
3. 3
   Slow Cooker Directions: Add all ingredients except the noodles to the slow cooker, and turn to low for 8 - 10 hours, or to high for 3-4 hours. 30 minutes, before serving, add noodles and turn slow cooker to high for the final 30 minutes of cooking.