Spring-Inspired Chicken Noodle Soup

Why spring-inspired? Because this soup is light and fresh, and boasts my favorite spring veggie: zucchini. I could have added yellow squash too... I adore them both. As you can tell, I like my soups pretty noodley, without a ton of broth. You can add as much broth as YOU like, because soup's main purpose in life is to soothe and comfort. Do what comforts you.

I know one thing that will definitely comfort you -- this is probably one of the easiest soups you'll ever make.

Note: Since you need cooked chicken, this is a great place to use up leftover chicken or shredded meat from a rotisserie bird.

Spring Inspired Chicken Noodle Soup

1 tablespoon olive oil
1/2 cup chopped onion
2 carrots, peeled and diced
1-2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon thyme
2 cups cubed or shredded cooked chicken (I roasted an 8-ounce breast for 20 minutes at 400 degrees; seasoned it with salt and pepper first...)
3-4 cups chicken broth
1 tablespoon sundried tomato paste
8 ounces egg noodles, cooked according to the package directions, using the shortest cooking time for al dente
1 medium zucchini, chopped
Salt and ground black pepper

Heat the oil in a large pot over medium heat. Add the onion, carrots and garlic and cook for 3 minutes, until soft. Add the oregano and thyme and stir to coat. Add the chicken and stir to combine. Cook for 1 minute, until the herbs are fragrant.
Add the broth and sundried tomato paste and bring to a simmer.
Add the noodles and zucchini and return to a simmer. Simmer for 2 minutes to heat through and soften the zucchini slightly.
Remove from heat and season to taste with salt and pepper.

Serves 4