Chicken noodle soup

In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
Add the diced chicken pieces to the pot and cook for another 5-7 minutes until they are no longer pink on the outside.
Pour in the chicken broth and water. Add the fresh thyme and half of the chopped parsley. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes or until the chicken is fully cooked and the vegetables are tender.
While the soup is simmering, cook the egg noodles separately according to the package instructions. Drain and set them aside.
Once the chicken and vegetables are cooked, season the soup with salt and pepper to taste.
To serve, place a portion of cooked egg noodles into each serving bowl. Ladle the hot chicken soup over the noodles.
Garnish with the remaining chopped parsley before serving.
Enjoy your homemade chicken noodle soup with metric measurements! Adjust the seasonings to your taste, and feel free to add extra vegetables or herbs if you like.