Kari's Chicken Noodle Soup

• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 12 teaspoon thyme
• 12 teaspoon paprika
• 12 teaspoon garlic salt
• 14 teaspoon cinnamon
• kosher salt
• pepper
• 1 pinch red pepper flakes
• 1 tablespoon olive oil
• 1 tablespoon whole grain mustard
• 14 cup dry white wine (optional)
• 1 quart chicken broth
• 5 bouillon cubes
• 4 cups water
• 5 ounces wide egg noodles
• 1 cup cooked chicken, chopped (I use 1/2 a rotisserie chicken)

1. Add oil to a large soup pot over medium-high heat.
2. Add veggies, bay leaf, thyme, paprika, garlic salt, salt, pepper and red pepper.
3. Saute until onion is transparent.
4. Add mustard and saute 1 minute.
5. Add white wine and cook 1 minute longer.
6. Add chicken broth, bullion cubes and water.
7. Bring to a boil and cook until carrots are almost tender, about 5 minutes.
8. (I like my carrots in soup really well done, so if you don't, you may want to reduce this cook time.)
9. Add egg noodles.
10. Cook until noodles are tender, about 8 m inutes.
11. Stir in cooked chicken and heat through.

yellow onion, carrots, stalks celery, garlic, bay leaf, thyme, paprika, garlic salt, cinnamon, kosher salt, pepper, red pepper, olive oil, whole grain mustard, white wine, chicken broth, bouillon cubes, water, egg noodles, chicken

Taken from www.food.com/recipe/karis-chicken-noodle-soup-449085 (may not work)