Chicken noodle soup

Ingredients:

• 2 skinless and boneless chicken thighs
• 2 carrots, peeled, halved lengthwise and thinly sliced
• 2 stalks celery, thinly sliced
• 1 medium onion, finely diced
• 1 clove of garlic, grated
• 3/4 tsp ground thyme
• 2 cups lightly salted chicken broth
• 2 chicken bouillon cubes
• 4 cups boiled egg noodles
• 2-3 tbsp chopped fresh parsley

Preparation:

1. Heat a little olive oil in a heavy-bottomed saucepan over medium-high heat. Season the chicken breasts with salt and black pepper. Sear the chicken on both sides until cooked through, about 4 minutes per side. Set aside.
2. Add the carrots, celery, onion, and garlic to the pan and cook, stirring occasionally. Sprinkle with thyme and 0.5 teaspoon of black pepper. Reduce the heat to low and cook the vegetables for about 3-4 minutes.
3. Chop the chicken into very small pieces and add them to the pot. Add the broth, bouillon cubes, and 2 cups of water and raise the heat to bring the soup to a gentle simmer. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
4. Serve the soup very hot, sprinkling each serving with parsley.