Servings: Serves 4–6
Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.