1/2 T olive oil
2 boneless, skinless chicken thighs, cut into small pieces
1/2 c chopped onion
1 c sliced carrots
1 c sliced celery
8 c chicken stock (if you stock is very flavorful and thick use part stock part water, with mine I go half and half)
1/4 c chopped flat Italian leaf parsley
1 bay leaf
1 t fresh thyme, chopped
salt and pepper
4 oz dumpling egg noodles
Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the pan and sauté until it is no longer pink. Add the onions, carrots and celery. Sauté until the onion is translucent.
Put the stock into a large soup pot. Add the cooked chicken and vegetables. Stir in 1 tablespoon of the parsley, the bay leaf and thyme. Bring to a simmer and let cook for 15 minutes.
Add the salt and pepper to taste. Bring the soup to a boil. Add the noodles. Let cook at a rolling boil for 16 minutes or for the time required for your noodles. You want the noodles to be cooked but not mushy. In the last minute or two add the remaining parsley.
Check once more for seasoning.
Makes 4 servings.