Healthy Facts:

• Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
• Sulfides in garlic fight the effects of oxidative stress and improve iron absorption
• Carrots are rich in antioxidant vitamins A and C, both important for a healthy immune system
• Vitamin K from celery protects your bones from osteoporosis and keeps them strong
• Quercetin, a sulfuric flavonoid compound found in onions, has antibacterial properties that protect against cavities and tooth decay

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50 Min Cook Time |25 Min Prep Time | Serves 6 |202 Calories per Serving

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Ingredients

• 1 large yellow onion, chopped
• 2 cloves garlic, peeled and minced
• 3 large carrots, peeled and cut into 1/4-inch rounds
• 3 large ribs celery, cut into 1/2-inch pieces
• 2 tablespoons butter
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 cups low-sodium canned chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 1/2 cups dried egg noodles
• 1 1/2 teaspoons salt (optional)
• 1 dash of cayenne pepper (optional)
• 2 dashes of black pepper
• 1 1/2 tablespoons dried parsley or cilantro

What You Need

• Sharp knife
• Cutting board
• Measuring cups
• Vegetable peeler
• Large saucepan or pot with lid
• Wooden spoon
• Ladle

How To Make It

1. In a large saucepan or pot over medium heat, melt the butter.
2. Add the onion, garlic, carrots, celery, oregano and basil.
3. Stir to coat with the butter and cook, stirring every minute or two, until the onions are transparent but not browned, about 5 minutes.
4. Add the chicken broth and chicken breasts. Cover and bring to a boil.
5. Reduce the heat and simmer, uncovered, for about 30 minutes, or until the chicken is cooked all the way through.
6. Increase the heat again and bring to a boil.
7. Add the egg noodles and reduce heat again, simmering uncovered until the noodles are tender, about 20 minutes. Sample a few noodles to make sure they’re done.
8. After the noodles are cooked, move the chicken breasts to a cutting board.
9. Chop the chicken into bite-sized pieces or shred it.
10. Return the chicken and any juice to the pot.
11. Season with the salt and cayenne pepper, if desired, and the pepper.
12. Chop the fresh parsley or cilantro. If you’re using dried herbs, you don’t need to chop them.
13. Garnish each serving with the parsley or cilantro.