Ingredients

• 1 package Fischer’s Jumbo Franks, sliced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. oil, just as canola
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 c. chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1/4 tsp. dried thyme
• 3 c. uncooked egg noodles
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. lemon juice

Directions

1. In a large 6-qt. stockpot, heat oil over medium-high heat. Add onion and cook until tender, 4-5 minutes. Add garlic, and cook 1 minute longer or until fragrant.
2. Add chicken broth and bring to a boil. Add celery, carrots, bay leaves, and thyme to the pot. Reduce the heat to a simmer, uncovered, 25-30 minutes.
3. Remove the pot from heat. Add the noodles. Let stand, covered, until the noodles are tender, 20-22 minutes.
4. Stir in the parsley and lemon juice. Discard the bay leaves. Add additional salt and pepper if desired.
5. Enjoy!