Step 1

In a large stock pot over medium heat, bring chicken stock to a boil.  Cover and reduce heat to a simmer.

Step 2

Bring a pot of water to a boil and cook egg noodles according to the directions on the package. Drain, and set noodles aside.

Step 3

In a large pan, sauté carrots, celery and onions in olive oil for 5 minutes. Add garlic and sauté 2 more minutes.  Continue cooking vegetables until desired softness is reached. Add spices and chicken, stir well.

Step 4

Slowly pour mixture into the large pot with chicken stock. Add noodles. Simmer over medium heat for an additional 5 minutes before serving.