Chicken Noodle Soup With Fresh Herbs

• 2 tablespoons olive oil
• 1 onion, diced fine
• 4 stalks celery, chopped
• 4 carrots, chopped
• 3/4 teaspoon fresh rosemary, chopped fine
• 3/4 teaspoon fresh tarragon, chopped fine
• 3/4 teaspoon fresh thyme, chopped fine
• 3/4 teaspoon flat-leaf Italian parsley, chopped fine
• 2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
• 1 1/2 cups cooked boneless skinless chicken breasts, cubed
• 8 -10 ounces egg noodles
• salt and pepper

1. In a large skillet over medium heat, cook onions in oil until translucent.
2. Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
3. Transfer vegetable mixture to a large pot and pour in chicken broth.
4. Simmer over low heat, covered, for 30 minutes.
5. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

olive oil, onion, stalks celery, carrots, fresh rosemary, fresh tarragon, fresh thyme, flatleaf italian parsley, chicken, chicken breasts, egg noodles, salt

Taken from www.food.com/recipe/chicken-noodle-soup-with-fresh-herbs-323336 (may not work)