Ingredients

• 3 tablespoons vegetable oil
• 2 onions , diced
• 6 stalks celery , diced
• 6 carrot , diced
• 0.75 tablespoons chopped fresh rosemary
• 0.75 tablespoons chopped fresh tarragon
• 0.75 tablespoons chopped fresh thyme
• 0.75 tablespoons chopped Italian flat leaf parsley
• 4 quartss low-fat , low-sodium chicken broth
• 3.5 cups cubed skinless , boneless chicken breast meat
• 1 , 16 ounce
• salt and pepper to taste

Instructions

1. 1 In a large 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 10 minutes.
2. 2 Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
3. 3 Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Nutrition per serving