By Brigit Binns
Prepare the soup
In a large saucepan over medium heat, warm the oil. Add the celery, leek, and carrot and sauté until softened, about 5 minutes. Pour in the broth and add the bay leaf, thyme, and shredded chicken. Bring to a boil over medium-high heat. Stir in the noodles and cook just until the noodles are tender, about 10 minutes.