– 1-lb boneless skinless chicken breast, cubed

– 1/2 lb carrots, peeled and diced
– 1 cup celery, diced
– 1 small yellow onion, diced
– 1 teaspoon garlic powder
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 bay leaf1/4 teaspoon pepper
– 8 oz wide egg noodles
– 8 cups chicken broth

Add 8 cups of chicken broth to ingredients and cook on low for 6-8 hours. Add 8 oz of wide egg noodles and cook for additional 30 minutes. Remove bay leaf before serving.

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