Buttery Chicken Noodle Soup

• 1 teaspoon Olive Oil
• 1 whole Onion, Finely Diced
• 6 whole Carrots, Diced To 1/4" Rounds
• 3 cloves Garlic, Minced
• 8 cups Water
• 8 cubes Chicken Bouillon
• 4 whole Raw Chicken Breasts, Diced In Bite-sized Cubes
• 1/2 teaspoons Ground Thyme
• 2 teaspoons Parsley Flakes
• Pepper To Taste
• 1 pound Whole Wheat Egg Noodles
• 1 Tablespoon Butter
• Thinly Sliced Parmesan Cheese, To Serve

1. In a Dutch oven over medium heat, add olive oil and let it warm up. Add onions and carrots and saute for 2-3 minutes. Add garlic and heat for 1 more minute, stirring to make sure it doesn't burn. Add water and bouillon cubes to the pot. Increase heat to medium-high and bring to a low boil.
2. Add chicken, thyme, parsley flakes and pepper. Cook for 3-4 minutes, then add noodles.
3. After 6-7 minutes, the noodles should be tender. Add butter and stir until it melts. Spoon into bowls and top with thin slices of parmesan cheese.
4. Enjoy!

olive oil, onion, carrots, garlic, water, chicken bouillon, chicken breasts, ground thyme, parsley flakes, pepper, egg noodles, butter, parmesan cheese

Taken from tastykitchen.com/recipes/soups/buttery-chicken-noodle-soup/ (may not work)