Simple Chicken Noodle Soup

Ingredients:
•2 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
•2 medium carrots, chopped
•4 fresh thyme sprigs
•1 bay leaf
•2 quarts chicken stock
•8 ounces dried wide egg noodles
•1 1/2 cups shredded cooked chicken
•salt and freshly ground black pepper
•1 handful fresh flat-leaf parsley, finely chopped (i omitted)

Directions:
Place a soup pot over medium heat and coat with the oil. Add the garlic, carrots, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.