Cabbage and Egg Noodle Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Carrots (2 medium, sliced)
• Cabbage (4 cups, chopped)
• Chicken broth (6 cups)
• Egg noodles (2 cups)
• Dried thyme (1 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.
3. Stir in the sliced carrots and chopped cabbage, cooking for another 5 minutes until they begin to soften.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Once boiling, add the egg noodles and dried thyme. Cook according to the package instructions for the noodles, usually around 7-10 minutes.
6. Season the soup with salt and pepper to taste, adjusting to your preference.
7. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.