Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or cubed
• 2 cups egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, sliced carrots, and sliced celery.
3. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
5. Pour in the chicken broth and bring the soup to a simmer.
6. Add the cooked chicken, egg noodles, and dried thyme to the pot. Simmer for about 10-12 minutes, or until the noodles are cooked to your desired tenderness.
7. Season the soup with salt and pepper to taste.
8. Adjust the seasoning as needed.
9. Serve hot, garnished with chopped fresh parsley if desired.

Tips:

You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
Feel free to customize the soup by adding other vegetables like peas, corn, or spinach.
For extra flavor, you can add a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.