Buttery Chicken Noodle Soup

1. 1

   In a Dutch oven over medium heat, add olive oil and let it warm up. Add onions and carrots and saute for 2-3 minutes. Add garlic and heat for 1 more minute, stirring to make sure it doesn't burn. Add water and bouillon cubes to the pot. Increase heat to medium-high and bring to a low boil.

2. 2

   Add chicken, thyme, parsley flakes and pepper. Cook for 3-4 minutes, then add noodles.

3. 3

   After 6-7 minutes, the noodles should be tender. Add butter and stir until it melts. Spoon into bowls and top with thin slices of parmesan cheese.

4. 4

   Enjoy!

No additional tips available.