Homemade Chicken Noodle Soup

A classic.

INGREDIENTS 

1 tsp. extra-virgin olive oil
2 cloves garlic, minced
1 c. diced onion
2 carrots, diced
1 lb. boneless skinless chicken breast, cut into 1/2" pieces
2 celery stalks, diced
Salt
Freshly ground black pepper
32 oz. low-sodium chicken stock
1 c. egg noodles
1/4 c. chopped parsley

DIRECTIONS

• 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.

• 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.

• Add noodles and cook according to package instructions. Season to taste with salt and pepper. Add parsley and serve immediately.