Maura’s Chicken Noodle Soup

2 lbs. of chicken breast cubed
6 cups of chicken stock or broth
2 cloves garlic minced
1/2 cup of carrots chopped
1/2 cup of celery chopped
1 Tbsp. of butter
1 cup of onions chopped
1 bay leaf
½ tsp. thyme
8 oz. egg noodles cooked and cooled
2 Tbsp. Parsley, chopped
Salt & Pepper to taste

Take butter and place in a large stockpot, add onions, bay leaf and thyme and sweat over med heat until soft and translucent. (Do not brown.) Add garlic and sweat for another minute or so. Add chicken and sauté until cooked through, over med heat. Do not brown.
Add celery, carrots and stock and bring to a boil. Reduce to simmer and cook until veggies are firm but cooked. Add salt and pepper to taste.
Add egg noodles and parsley and serve.