Chicken Noodle Soup (Stefanie)

2 TBS. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

2 quarts chicken stock

8 ounces dried wide egg noodles – homemade is best!

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

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