I made this last night and it turned out really yummy!
- 3 tablespoons vegetable oil
- 1 onion, diced
- 3-4stalks celery, diced
- 4 carrots, diced
- 4 potatoes, peeled and diced
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 4 quarts low-fat, low sodium chicken broth
- 3 1/2 cups cubed skinless, boneless chicken breast meat
- 1/2 package egg noodles
- In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, parsley and pepper and cook, covered, until vegetables are soft, 5 to 10 minutes.
- Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more.