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Heat oil in a large pot over medium meat. Add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes until softened and a bit sweet, don't let them brown.
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Turn heat up to medium high. Gently pour 8 cups broth in (top up with water if necessary), leaving behind residue settled in the bottom of the broth pot.
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Add stock powder, thyme, bay leaf and pepper. Stir.
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When it starts bubbling, add noodles/pasta. Cook for time per packet MINUS 2 minutes. Stir gently only once or twice.
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Add chicken, stir (it warms quickly), then season with salt and pepper to taste - season well!
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Serve soup immediately, garnished with fresh parsley.