Magda's Chicken Noodle Vegetable Stoup

• 1 tablespoon olive oil
• 12 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon rosemary
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 3 medium carrots, sliced
• 8 ounces snap peas, cut into thirds
• 3 medium potatoes, chopped
• 6 cups chicken stock
• salt, to taste
• pepper, to taste
• 2 cups cooked chicken, cubed
• 2 cups fine egg noodles
• 4 -6 slices bread
• 2 tablespoons butter
• 12 teaspoon garlic powder

1. Heat olive oil over medium heat.
2. Add the onions and saute until transparent.
3. Add garlic and herbs.
4. Stir and saute one minute.
5. Add cut up vegetables and cook for several minutes.
6. Add chicken stock slowly, stirring to pick up all the bits of flavor that have stuck to the bottom of the pot.
7. Add salt and pepper and bring to a boil.
8. Cook for 20 minutes.
9. Add chicken cubes and noodles.
10. Cook until noodles are tender (about 3 to 4 minutes).
11. Serve with Cheater's Garlic Bread:.
12. Butter slices of bread, sprinkle with garlic powder and put into toaster oven to toast (do not try this in a conventional vertical toaster!
13. ).

olive oil, onion, garlic, oregano, basil, rosemary, marjoram, thyme, carrots, peas, potatoes, chicken stock, salt, pepper, chicken, egg noodles, bread, butter, garlic

Taken from www.food.com/recipe/magdas-chicken-noodle-vegetable-stoup-505253 (may not work)