Chicken Noodle Soup

• 2 tablespoons unsalted butter
• 1/2 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced or thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon minced thyme
• 1 tablespoon thinly sliced chives
• 6 cups unsalted chicken stock
• 8 ounces wide egg noodles
• 3 cups cooked and shredded chicken

salt and pepper to taste

1. Place a large pot over medium heat and melt butter.
2. Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
3. Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
4. Pour stock into the pot and bring to a boil. Season with salt and pepper.
5. Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
6. Adjust seasonings and serve.