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Ingredients

• 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 qt. chicken stock
• 8 oz. dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Description

This Is My Shortcut Soup Recipe When I Don't Have Time To Make The Stock And Cook The Chicken. You Can Do It All From Scratch, If You'd Like, But This Is MUCH Faster!

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