1 tablespoon olive oil
1 lb. boneless, skinless chicken breast, diced
2 carrots, peeled and diced small
1 medium yellow onion, chopped small
2 stalks celery, chopped small
1 to 1 1/2 teaspoons thyme
salt and pepper to taste
4 cans chicken broth, 15 oz. no fat, low sodium
1/2 pound extra wide egg noodles
parsley

Heat oil in a large soup pot over medium-high heat. Add chicken and brown. Add in vegetables, thyme, salt, pepper. Reduce heat to medium and cover.

Sweat the vegetable for 5 minutes, stirring occasionally. Add broth and bring to a boil. Once boiling add in the noodles and cook 10 minutes, or until noodles are tender. Add in parsley and serve.

Yield 4-6 servings.