½ lb noodles (I’m using half a box of Campanelle pasta)
Sauté garlic, onion, celery, and carrots with a little water in a frying pan, just until the onions are soft and translucent (see photo). Remove from heat and save. Cut up chicken, place in pot, bring to low boil with stock and 1 cup water (see photo). Skim off the froth from the top of the liquid in the pot. Add vegetables, thyme, bay leaf, some parsley, salt & pepper to taste. Add additional water if necessary. Bring back to low boil, reduce heat and simmer for 2 to 2½ hours.
About 15 minutes before serving, bring soup back to low boil. Rinse noodles in a colander to get the extra starch off, add to soup and cook until noodles are done but still firm. Add additional parsley as garnish if desired. Serve and feel better instantly.