Make the flavor base by mincing the onion, celery and garlic in a food processor. Place a large soup pot over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside.

Add minced veggies and fresh thyme then cook 1–2 minutes, being careful not to burn them.

Add 1 cup chicken stock and scrape the bottom of the pan to loosen anything that is sticking. Continue cooking until the liquid has reduced and only a paste remains.

Once the flavor base has cooked down into a paste, immediately add 3 qts of chicken stock along with the carrots, chopped onion, sliced celery, and chicken meat. Bring the liquid to a boil, reduce the heat to medium-low then simmer the soup for 45 minutes to 1 hour.

About 40 minutes before you are ready to serve the soup, increase the heat to medium and allow the soup to come to a bubble. Add cooked bacon and green beans and return to a boil. Then add noodles and reduce the heat once again and simmer for at least 30 minutes. Enjoy!