1 teaspoon Extra-Virgin Olive Oil

1 cup Onion (diced)

2 Celery stalks (dried)

2 Carrots (diced)

2 Garlic Cloves (minced)

2 teaspoons Fresh Thyme

1 lb. Boneless Skinless Chicken Breast (cubed)

Salt and Black Pepper

32 oz. Chicken Stock

1 lb. Egg Noodles

1/4 cup Fresh Parsley (chopped)

  1. In a large pot over medium heat, heat oil. Add onions, celery, and carrots and cook until softened, 6 minutes. Add garlic and thyme and cook until fragrant, 1 minute more.
  2. Move vegetables to one side of the pot and add chicken. Season with salt and pepper and cook until no pink remains, 6 to 8 minutes. Add stock and 1/2 cup of water and bring to a boil.
  3. Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.
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