- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery ribs, diced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 handful fresh flat-leaf parsley, finely chopped
- 2 quarts chicken stock
- 8 ounces egg noodles
- 1 1/2 cups cooked chicken, shredded
- Kosher salt and freshly ground black pepper to taste
- Heat the oil in a stock pot over medium heat.
- Add the onion, garlic, carrots, celery, parsley, thyme and bay leaf. Cook and stir until the vegetables are softened but not browned (five or six minutes).
- Add the stock and chicken; bring to a boil.
- Add noodles and simmer until the noodles are done. If adding dumplings, put them in now.
- Season with salt and pepper.