Chicken Noodle Soup

2 quarts chicken stock
1 large white onion, diced
3 minced garlic cloves, or 1 heaping Tablespoon
3 large peeled, carrots, cut into coins
3 celery stalks, chopped
Thyme
1 bay leaf
Kosher salt & ground black pepper
Uncooked egg noodles, or ditalini – that’s good, too

Place the chicken stock and 1 quart of cold water into a large pot and bring to a boil. Add all the veggies and spices. Simmer about 20 minutes. Add about 1/2 the bag of egg noodles and bring to a boil. Add the chicken chunks. Lower heat to a good simmer and cook until noodles are done. Remove bay leaf, check seasonings. Serve.