Chicken Noodle Soup

• 3 tablespoons extra-virgin olive oil
• 1 large chopped onion
• 3 chopped fresh garlic cloves
• 3 medium carrots, but diagonally into 1/2 -inch-thick slices
• 3 center cut celery, halved lengthwise, and cut into 1/2-inch-thick slices
• 3 fresh thyme sprigs
• 2 bay leaves
• 3 quarts fresh chicken stock
• 6 ounces cooked penne pasta
• 2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper to taste
• 1 handful fresh flat-leaf parsley, finely chopped

1. Place the pot over medium and add extra virgin olive oil.
2. Add the onion, garlic, carrots, celery, thyme and bay leaf.
3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
4. Pour in the fresh chicken stock and bring the liquid to a boil.
5. Add the pasta and simmer for 1 minute until tender.
6. Fold the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
7. Sprinkle with chopped parsley before serving.

extravirgin olive oil, onion, fresh garlic, carrots, center, thyme, bay leaves, chicken stock, pasta, chicken, kosher salt, handful

Taken from www.foodnetwork.com/recipes/chicken-noodle-soup-recipe4.html (may not work)