Open Table's Chicken Noodle Soup

4 cups diced onion

2 cups quartered carrots

2 cups sliced celery

3 chicken breast cooked

1-2 gallons vegetable stock

1 tbsp thyme

1 tsp marjoram

Salt and pepper to taste

3 cups par-cooked noodles

Sauté carrots celery and onion 4-5 mins. Deglaze pot with veggie stock. Bring to a boil, add chicken breast. Simmer for 20-30 mins. add seasonings. Put par-cooked noodles in bottom of serving dish, ladle hot soup over noodles. Serve and enjoy:)