Easy Gluten/Dairy-free Chicken Noodle Soup

2 tbsp olive or avocado oil
6 carrots peeled + chopped
1 onion chopped
2 stalks celery chopped
4 cloves minced garlic
Small bunch of fresh thyme sprigs
2 bay leaves
8 cups chicken stock
6 cups water
1 cooked rotisserie chicken, pulled apart and chopped
8 oz dried gf pasta of your choice (I used casarecce)
2 tsp salt
1 tsp pepper

In a large 8-qt sauce pan, heat the oil over medium- high heat. Add the carrots, onion, and celery and stir for about two minutes, or until fragrant. Add the garlic, thyme sprigs, and bay leaves and cook for another 5 minutes or until the veggies get softer. Stir in the chicken stock and water and bring to a low boil. Add the rotisserie chicken, pasta, salt + pepper, and stir. Cover the soup and turn the heat to medium, letting the noodles cook slowly for about 20-25 minutes, or until the noddles are soft. Add more salt + pepper if preferred. Serve with crackers and your favorite TV show!
Store in fridge for up to 3 days.

Easy Gluten/Dairy-free Chicken Noodle Soup