My Easy Chicken Noodle Soup

The recipes I found online for chicken noodle soup did not sound very good; they all sounded bland. So I made this up, and it's not super exciting but it does the trick when you feel like crap as I do this weekend, and it is easy enough to make when you feel like that.

• 2 tblsp olive oil
• 1 large yellow sweet onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• salt and pepper
• 64 oz low-sodium organic chicken broth
• 3 cans white chicken
• 1/4 c fresh parsley, finely chopped
• 1 bay leaf
• 1 spring fresh thyme (left whole so you can remove it later)
• 1 package of egg noodles or other egg pasta such as parpardelle (I enjoy it loaded with noodles, so use your discretion on the amount)

1. In a large stock pot, heat the olive oil on medium-high and add the chopped onion, carrots and celery. Season with salt and pepper and cook until vegetables are soft and onions are translucent.
2. Add the chicken broth and wait for it to warm through (not boiling).
3. Add remaining ingredients + a hefty portion of salt and pepper, and cook for about 15 minutes on medium. Do not let the broth boil or the chicken will get tough.
4. Add noodles and cook the amount of time indicated on the packaging or until al dente.
5. Remove the bay and thyme.
6. Best served with additional fresh parsley on top.