Ingredients
1 tsp. extra-virgin olive oil
1 c. diced onion
2 celery stalks, diced
2 carrots, diced
2 cloves garlic, minced
2 tsp. fresh thyme
1 lb. boneless skinless chicken breast, cut into 1/2" pieces
Kosher salt
Freshly ground black pepper
32 oz. low-sodium chicken stock
1 lb. egg noodles
1/4 c. freshly chopped parsley
Preparation
Step 1In 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.Step 2Move 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.Step 3Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.
You know what else makes us feel better? CHOCOLATE. Treat yourself to some flourless fudge cookies for dessert. You deserve it. 😊 If you made this soup, let us know how it went in the comment section below!
