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2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, cut into 1/2-inch-thick slices
1 russet potato, cubed
2 tsp dried thyme
1 bay leaf
8 cups water
8 ounces, egg noodles
1 lb boneless chicken thighs
salt and pepper
2 tbsp flat-leaf parsley, finely chopped

In a soup pot over medium heat add the olive oil.

Add the onion, garlic, carrots, celery, potato,  thyme and bay leaf.

Cook and stir for about 5 minutes, until the vegetables are softened but not browned.

Add the water and bring the to a boil.

Add the chicken and bring back to a boil. Then turn down the heat to a low simmer and cook for 45 minutes.

Shred the chicken with a fork.

Add the noodles and simmer for 10 minutes until tender.

Season with salt and pepper and adjust seasoning.

Sprinkle with chopped parsley before serving.