Instructions

• 1 In a Dutch oven, heat oil. Add the vegetables and cook for 5 minutes under softened and the onions are transluscent.
• 2 Add the thyme and garlic; cook for 1 minute more.
• 3 Add the chicken stock and bring a a boil. Once at a boil, add the egg noodles and cook for about 6 to 8 minutes or as the package directs.
• 4 Once the noodles are cooked, lower the heat to a low simmer and add the chicken. Let simmer for about 5 minutes to heat the chicken through.
• 5 Garnish with chopped fresh parsley.