2medium carrotscut diagonally into 1/2-inch-thick slices
2celery ribshalved lengthwise, and cut into 1/2-inch-thick slices
3garlic clovesminced
1teaspoondried thyme
1quartlow sodium chicken stock4 cups
1 1/2cupsshredded cooked chicken
Kosher salt and freshly ground black pepper
1handful fresh flat-leaf parsleyfinely chopped
4cupscookedNo Yolk Whole Grain Noodles
Instructions
Place a medium pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, and thyme and allow to cook for about 6 minutes or until the vegetables are softened but not browned.
Pour in the chicken stock and bring everything to a boil. Reduce down to a simmer, add in chicken, and continue to simmer for another couple of minutes to heat through.
Add 1 cup cooked NO YOLKS Whole Grain Noodles to the bottom of your bowl and top with the soup. Finish with some fresh chopped parsley and enjoy.