CHICKEN NOODLE SOUP

**I got this recipe off of another blog that looks great http://lichtyfamilyblog.blogspot.com/search/label/Soup. This soup looked fantastic so I will have to try it. Adapted from Tyler Florence

Ingredience
1 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 package of wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.