No-chicken noodle soup

1  tablespoon		butter
1  tablespoon		extra virgin olive oil
1		yellow onion, diced
2  teaspoons		minced garlic, (3 – 4 cloves)
4		stalks celery,s sliced (use the leaves, too)
4		carrots,s sliced
1  teaspoon		dried thyme
64  ounces		reduced-sodium chicken or vegetable broth
2  cups		fine egg noodles
1/4  teaspoon		salt, or to taste
1/4  teaspoon		black pepper, or to taste
3  tablespoons		chopped fresh parsley

Tip: Click on the ingredient links to learn the nutritional information for all the No-chicken noodle soup ingredients. The serving size for any ingredient in No-chicken noodle soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat a stockpot over medium heat, add the butter and oil, and when the butter melts, add the onions, garlic, celery, and carrots. Sauté them until the onions are tender and translucent, 8 – 10 minutes
Stir in the thyme, then add the broth and bring it to a boil. Add the noodles and cook them until they are just tender, about 4 minutes if you are using fine egg noodles. Season it with salt and pepper to taste, garnish it with the parsley, and serve it immediately.
Slow Cooker Directions: Add all ingredients except the noodles to the slow cooker, and turn to low for 8 - 10 hours, or to high for 3-4 hours. 30 minutes, before serving, add noodles and turn slow cooker to high for the final 30 minutes of cooking.