2 Tbsp olive oil
3 carrots, peeled and cut into thin slices
2 celery ribs, sliced thin
1 medium onion, diced small
2 cloves garlic, crushed
2 quarts organic chicken stock, more if desired
2 bay leaves
2 tsp dried thyme
12 oz wide egg noodles
2 cups shredded chicken, a rotisserie chicken works great or cook three chicken thighs and a chicken breast in the oven and shred.
3-4 Tbsp chopped fresh parsley
salt and pepper to taste
In a large Dutch oven, heat the oil over medium high. Add the carrots, celery, onion, bay leaves and thyme and saute for about 5-7 minutes, or until the vegetables begin to soften. Add the garlic and saute another minute or two.
Add the chicken stock and bring to a boil. Allow the mixture to gently boil until the vegetables are tender.
Add the egg noodles and boil the mixture for about 10 minutes, or until the noodles are soft. If it appears that additional liquid is needed add more stock or a cup of water.
Add the chicken and parsley to the mixture and continue to simmer until the chicken is warm. Adjust the seasoning as desired.
Ladle the soup into bowls and sprinkle with a bit of parsley, if desired.