1. Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrots and garlic. Cook until onion softens, about 4 minutes. Add chicken cubes and continue to cook until chicken is no longer pink, about 3-4 minutes. Add chicken stock, Italian parsley and thyme. Bring to a boil, then turn down heat and simmer, covered, for an additional 10 minutes. Add noodles, and simmer uncovered until noodles are done, about 5 minutes. Remove from heat, and salt and pepper to taste.
Serves 4 (Serve with crusty French bread)