Homemade Chicken Noodle Soup

• 1 1/2 tablespoons canola oil
• 1 1/2 cups thinly sliced carrot
• 1 cup finely chopped onion
• 2/3 cup thinly sliced celery
• 2 cups water
• 1 (32-ounce) container unsalted chicken stock (such as Swanson)
• 1 teaspoon dried thyme or 3 fresh thyme sprigs
• 6 ounces whole-grain rotini (such as Barilla; about 2 cups)
• 8 ounces skinless, boneless rotisserie chicken breast, shredded
• 4 ounces skinless, boneless rotisserie chicken thigh, shredded
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; saute 5 minutes.
2. While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
3. Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
4. Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
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canola oil, carrot, onion, celery, water, chicken, thyme, rotini, skinless, skinless, salt, black pepper

Taken from www.myrecipes.com/recipe/homemade-chicken-noodle-soup (may not work)