Chicken & Egg Noodle Soup

• 2 boneless skinless chicken breasts, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 12 cup purple onion, diced
• 14 cup celery, diced
• 14 cup green pepper, diced
• 5 mushrooms, sliced
• 8 cups water
• 1 tablespoon chicken base
• 1 cup baby carrots
• 1 sprig fresh rosemary, washed
• 1 teaspoon thyme
• 8 ounces egg noodles

1. Heat olive oil in large, heavy-bottomed pot over medium heat.
2. Add garlic, onions, celery, green pepper, and mushrooms.
3. Saute until onions are translucent.
4. Add chicken.
5. Saute until chicken is cooked through.
6. Add water, chicken base, rosemary and thyme.
7. Add salt and pepper to taste.
8. Bring water to a boil.
9. Remove rosemary sprig and then add carrots and noodles.
10. Boil gently until noodles are done.
11. Serve hot.

chicken breasts, olive oil, garlic, purple onion, celery, green pepper, mushrooms, water, chicken base, baby carrots, rosemary, thyme, egg noodles

Taken from www.food.com/recipe/chicken-egg-noodle-soup-347553 (may not work)