INGREDIENTS

2 c. PAOW! Chef style
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. canola oil
1/2 large onion, chopped
1 garlic clove, minced
1 ½ qt veggie broth
2celery ribs, chopped
2 medium carrots, chopped
2 bay leaves
1 tsp. fresh thyme, minced
1 ½ egg noodles
1 tbsp. fresh parsley, chopped
1 tbsp. lemon juice, fresh
salt and pepper to taste

PREPARATION

1. In a medium pot add PAOW! and broth and simmer for 20 mins. Take PAOW! out and set aside to cool. Once cooled, shred.
2. Add the onions and oil, stir over medium-high heat until tender, 4-5 minutes. Add the garlic and cook for 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return PAOW! to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered for flavors to build.
3. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.