Classic Chicken Noodle Soup

Ingredients:
2 tablespoons extra virgin olive oil
3 carrots, medium-diced (1 cup)
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 quarts chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded chicken
1/4 cup chopped fresh parsley

Directions:

• In a large pot or Dutch oven, heat the oil over medium-high heat.
•  Add the carrots, salt and pepper and cook for about 10 minutes, stirring occasionally, until softened.
• Pour in the stock and bring to a boil over high heat. 
• Add the noodles and cook for 10 minutes, then add the chicken and parsley. 
• Continue cooking until the chicken is heated through and serve immediately.