Steve's Chicken Noodle Soup ​

Servings: 6

Ingredients

	1 1/2 tablespoons vegetable oil
	1 onion, diced
	3 stalks celery, diced
	3 carrots, diced
	1 1/8 teaspoons chopped fresh thyme
	1 1/8 teaspoons chopped fresh rosemary
	1 1/8 teaspoons chopped fresh tarragon
	1 1/8 teaspoons chopped italian flat leaf parsley
	8 cups low-fat, low sodium chicken broth
	1 3/4 cups cubed skinless, boneless chicken breasts meat
	1/2 (16-ounce) package egg noodles
	salt and pepper to taste

Directions

Step 1 In a sizable skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook, covered, until vegetables are soft, 5 to ten minutes.

Step 2 Transfer vegetable mixture to a sizable pot and pour in chicken broth. Simmer over low heat, covered, for thirty minutes.

Step 3 Stir in chicken white meat pieces and egg noodles and simmer, covered, thirty minutes more. Season with salt and pepper.