Chicken Noodle Soup

I haven't been on in awhile, but this recipe was too good not too keep in one place.  I keep finding myself searching the internet for the original recipe to make again, so I decided to put it here for safe-keeping.

• 2 qts of good quality chicken stock
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, halved lengthwise and roughly chopped
• 3 medium stalks of celery, roughly chopped
• 2 Tbsp dried thyme
• 2 cups of cooked chicken, shredded (I use a rotisserie chicken found in the deli section)
• 1 tsp black pepper
• Kosher salt
• 8 oz. egg noodles (I use the Amish kind you find in the freezer section)

1. Heat the olive oil over medium heat and add onions, carrots, celery, thyme, pepper and a pinch of kosher salt. Saute for 5 - 6 minutes, stirring often.
2. Add the chicken stock, chicken and 1 Tbsp of kosher salt.
3. Bring to a boil, reduce heat to low and simmer for 45 minutes.
4. Add the egg noodles and cook until the noodles are done.
5. Taste and add additional salt as desired.
6. Serve and garnish with parsley.