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Heat a large stockpot on medium, add in the olive oil and sauté garlic cloves and onion until translucent. Add in celery and carrots and let brown for a few minutes.
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Add in the ground thyme, garlic powder, sea salt, black pepper, parsley, and bay leaves. Next, add in 4 cups low sodium chicken broth and 4 cups water. Bring to a boil and then lower to a simmer. Cover and let this cook for about 40 minutes.
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Right before finishing, add in the sprigs of fresh thyme, handful of fresh parsley, egg noodles, and diced chicken breast – seasoned with salt, pepper, dried thyme, and garlic powder. Raise the heat and let this cook for another 10 minutes.