Instructions

• Heat a large pot over medium-high heat and add 2 tablespoons olive oil. Add the 4 large carrots (sliced), 4 celery stalks (sliced), and 1 small onion (diced). Sauté, stirring occasionally, until the vegetables are tender, about 4–5 minutes.
• Add 3 garlic cloves (minced), 2 Tablespoons fresh thyme (stems removed), and salt and pepper. Sauté, stirring, for 1 minute more.
• Pour in 10 cups chicken broth and add 12 ounce wide egg noodles. Bring the soup to a boil over high heat, then reduce to a simmer. Stir to separate the noodles.
• Simmer until the noodles are al dente, about 10 minutes.
• Stir in 2 cups shredded chicken and 2 Tablespoons fresh parsley. Continue to simmer until the chicken is heated through. Taste and adjust salt and pepper before serving.