Ingredients

• 2 tablespoons olive oil
• 4 large carrots (sliced)
• 4 celery stalks (sliced)
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 2 Tablespoons fresh thyme (stems removed using your Strip-n-Snip scissors)
• salt and pepper
• 10 cups chicken broth
• 12 ounce wide egg noodles
• 2 cups shredded chicken (Use Spoon Buddy to measure)
• 2 Tablespoons fresh parsley (use Strip-n-Snip scissors)

Instructions

1. In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, and salt and pepper and sauté for 1 minute more.
2. Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes. Please messy utensil on your Spoon Buddy in between stirring. 
3. Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.

Recipe found at : https://genevagourmet.com/literally-the-best-chicken-noodle-soup/