Chicken/Turkey Noodle Soup

This is my version of the Turkey (Chicken) Noodle soup from Cooking Light. Enjoy fresh veggies, tender chicken and noodles. This was a hit with my kids. I guess they love soups like Jack and I. I love that it is healthy and comes together quick, just 35 minutes.

Cooking spray

1-2 cups (1/4-inch) sliced carrots

2 cups chopped leeks or 3/4 cup chopped onion

4 garlic cloves, minced

1 1/2 cups sliced celery

1/4 teaspoon salt

1/4 teaspoon pepper

8 cups fat-free, less-sodium chicken broth

2 1/2 cups (4 oz) uncooked egg noodles

1 Tablespoon low-sodium soy sauce

1 bay leaf

2 cups shredded chicken (I used Boneless Chicken Thighs)

Coarsely ground black pepper (optional)

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add carrots, onion, and garlic; saute 5 minutes or until onions are lightly browned.  Add celery, salt, and 1/4 teaspoon pepper; saute 3 minutes.  Add broth and next 3 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 5 minutes.  Add shredded chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.