Chicken Noodle Soup by Cook Fast, Eat Well

– 1 tablespoon olive oil
– 1 small onion, diced
– 3 medium carrots, peeled and thinly sliced
– 2 medium stalks celery, thinly sliced
– 1 clove garlic, minced or put through a garlic press
– 4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups chicken broth low or no-salt prefered
– 4 cups water
– 1 teaspoon Better than Bouillon Chicken Base optional
– 1/2 teaspoon dried dill weed
– 1/2 teaspoon dried parsley
– salt and pepper
– 6 ounces (half bag) wide egg noodles, cooked according to package directions