Yummy Chicken Noodle Soup

• 1 tablespoon olive oil
• 12 cup shredded carrot (I buy the pre-shredded ones in a bag, like baby carrots)
• 1 celery rib, finely chopped
• 12 medium onion, finely diced
• 1 teaspoon minced garlic
• 1 pinch salt and pepper
• 1 pinch chicken bouillon granule
• 1 bay leaf
• 2 tablespoons fresh sweet basil leaves (can substitute dry crushed basil)
• 1 pinch ground thyme
• 14 teaspoon parsley
• 18 teaspoon dill
• 1 (14 ounce) can chicken stock or 1 (14 ounce) can broth
• 2 12 cups water
• 12 lb chicken breast (uncooked)
• 2 cups egg noodles

1. Over low heat, heat olive oil in bottom of 2-quart stock pot.
2. Add carrots, celery, chopped onion, minced garlic, salt and peeper.
3. Stir frequently and cook for 2 minutes.
4. Add chicken stock, water, and chicken bullion granules.
5. Over medium heat bring to a boil.
6. Add uncooked chicken, bay leaf, basil.
7. Cook for 10-15 minutes depending on thickness of chicken breasts.
8. Pull out chicken and dice small.
9. Return to pot.
10. Add ground thyme, parsley, and dill.
11. At a rolling boil, boil for 5 minutes or until stock reduces by 1/3.
12. Add noodles.
13. Boil for 8-10 minutes more until noodles are done (stock will be reduced by 1/2 by the end of cooking).
14. Serve with warm bread or muffins!

olive oil, carrot, celery, onion, garlic, salt, chicken bouillon granule, bay leaf, fresh sweet basil, ground thyme, parsley, dill, chicken stock, water, chicken, egg noodles

Taken from www.food.com/recipe/yummy-chicken-noodle-soup-249858 (may not work)