**Ingredients:**
– 2 tablespoons of olive oil
– 4 large carrots, sliced
– 4 celery stalks, sliced
– 1 small onion, diced
– 3 minced garlic cloves
– 2 tablespoons of fresh thyme, stems removed
– Salt and pepper to taste
– 10 cups of chicken broth
– 12 ounces of wide egg noodles
– 2 cups of shredded chicken
– 2 tablespoons of chopped fresh parsley
**Instructions:**
1. Heat olive oil in a large pot over medium-high heat. Sauté carrots, celery, and onion until tender (4-5 minutes).
2. Add minced garlic, fresh thyme, salt, and pepper. Sauté for an additional 1 minute.
3. Pour in chicken broth and add egg noodles. Bring to a boil, then reduce to a simmer. Cook noodles until al dente (about 10 minutes).
4. Stir in shredded chicken and fresh parsley just before serving.
5. Continue simmering until the chicken is heated throughout.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy your flavorful chicken noodle soup!