Sauté the vegetables

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and cook until fragrant.

Add the stock and chicken

• Pour in the chicken stock and bring to a simmer.
• Add the chicken pieces and simmer until cooked through.

Cook the noodles

• Add the egg noodles to the pot and cook until tender.

Season and serve

• Season with salt and black pepper.
• Ladle into bowls and sprinkle with parsley.