1/2tspdried Thyme Leaves{use fresh Thyme for more flavor}
1tspPepper{I used freshly ground pepper}
optional: add Salt to taste
Instructions
Preheat Dutch Oven over medium heat for a few minutes until warm.
Add cooking oil to cast iron Dutch Oven {or butter to pot if using a non-stick or stainless steel stock pot}, increase heat to medium/high, then add Onion, Carrots and Celery and saute for 5-6 minutes, or until fork tender.
Add Chicken Broth, shredded Chicken, Linguine Noodles, Bay Leaves, Thyme and Pepper to Dutch Oven, and stir.
Leaving heat at med-high, bring mixture to boil stirring occasionally, then reduce heat to med-low and cover for 20 minutes, or until noodles are soft.
Remove lid, remove Bay Leaves, Stir, and Serve. ENJOY!
Notes
*For maximum flavor, use as much thigh and drumstick meat as possible.