Ingredients
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2 tablespoons olive oil
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1 onion, diced fine
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4 stalks celery, chopped
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4 carrots, chopped
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3/4 teaspoon fresh rosemary, chopped fine
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3/4 teaspoon fresh tarragon, chopped fine
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3/4 teaspoon fresh thyme, chopped fine
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3/4 teaspoon flat-leaf Italian parsley, chopped fine
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2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
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1 1/2 cups cooked boneless skinless chicken breasts, cubed
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8 -10 ounces egg noodles
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salt and pepper
Instructions
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.