1½ lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
½ teaspoon dried thyme
1 bay leaves
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley