Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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|Serving Size: 1 Serving (679g)|
|Recipe Makes: 4|
|Calories from Fat: 201 (33%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 107.6mg||33 %|
|Sodium 820.2mg||28 %|
|Potassium 978.4mg||26 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 60.4g|
|Protein 35.4g||51 %|
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Calories per serving: 605
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