Cabbage and Egg Noodle Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Egg noodles - 8 ounces
• Chicken broth - 6 cups
• Cabbage - 1/2 head, shredded
• Carrots - 2 medium, sliced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the carrots and cabbage and cook for another 5 minutes, until slightly softened.
4. Pour in the chicken broth and bring to a boil.
5. Add the egg noodles and dried thyme. Cook according to the package instructions for the noodles.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.