2celery stalks, halved lengthwise and cut into thin slices
2quartschicken stock, homemade or store-bought
4ounceswide egg noodles
2cupscooked chicken, shredded
1/2cupfrozen peas, thawed
2tablespoonsfresh parsley , minced, for garnish
Place a large pot over medium heat and coat with oil.
Add the onion, garlic, carrots, celery, and thyme. Cook, stirring occasionally, for about 10 minutes, until the vegetables are translucent.
Pour in chicken stock and tomato paste, and bring the stock to a simmer. Add the noodles and simmer for 5 minutes until tender. Add the chicken and peas, and continue to simmer for 3 to 5 minutes to heat through; season with salt and white pepper. Sprinkle with parsley before serving.