Hearty Chicken Potato Noodle Soup

2 tablespoons butter or olive oil1 small onion, diced2 garlic cloves, minced2 carrots, diced2 celery stalks, diced4 cups chicken broth2 cups cooked chicken, shredded or diced3 medium potatoes, peeled and diced1 cup egg noodles (or thin soup noodles)1 teaspoon dried thyme½ teaspoon dried parsleySalt and black pepper, to taste2 tablespoons fresh parsley, chopped (for garnish)InstructionsHeat the butter or olive oil in a large pot over medium heat.Add the onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds.Pour in the chicken broth and add the potatoes, thyme, parsley, salt, and pepper. Bring to a boil.Reduce the heat and simmer for 12–15 minutes, or until the potatoes are tender.Add the cooked chicken and egg noodles. Simmer for another 6–8 minutes, until the noodles are tender.Taste and adjust the seasoning if needed.Garnish with fresh parsley and serve hot with toasted bread or crackers.Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6