Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.
While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)
Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.
Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.
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I agree that there is definitely not enough sodium in this soup. But even with that added, along with some minced garlic, we still felt this soup was just your basic chicken noodle soup. If I made it again, I'd definitely add some herbs or maybe a spoonful of pesto to give it some more flavor.
I made this soup to the letter of the recipe! I highly recommend. One note: the sodium content is low since you use unsalted stock and add a bit of salt later. You might check the seasoning level at the end to make sure you're happy with it. Such an easy quick soup to make! I will be adding to my repertoire.