Instructions: In a large soup pot heat oil and saute onions, leeks, carrots, celery and garlic for 3-4 minutes or until fragrant. Add chicken broth, water, bay leaf, thyme, and rosemary, bring to a boil; stir in noodles. Reduce heat, cover and cook for about 10 minutes or until noodles are tender and chicken is cooked. Remove bay leaf, stir in parsley and add salt and pepper to taste.

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