Chicken Noodle Soup

Ingredients:

2 Tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

2 celery sticks, cut into 1/2 inch slices

2 medium carrots, cut into 1/2 inch slices

4 thyme sprigs
1 bay leaf
2 quarts chicken stock (that's 8 cups, not 4.)
8 ounces dried wide egg noodles (I used whole wheat egg noodles)
1 1/2 cups shredded cooked chicken breast
salt & pepper to taste
1 handful parsley leaves, finely chopped




Directions:


1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. 
2. Pour in the chicken stock and bring the liquid to a boil. 
3. Add the noodles and simmer for 5 minutes until tender.
4. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
5. Sprinkle with chopped parsley before serving.


Thanks to Tyler Florence @ Food Network for the recipe