1 package of Egg Noodles
1 lb of Chicken Breast
1 box of Chicken broth
Twice as much water as Chicken Broth
Three sticks of celery
1 TBS of Butter
Extra Virgin Olive Oil
Basil (half as much as the Oregano)
Salt and Pepper to taste
Cut chicken into cube like pieces and cook on medium-high. Use Olive Oil in the pan and season lightly with basil and oregano.
While chicken is cooking, chop carrots and celery and saute in butter, oregano, and basil in the pot you are going to cook your soup in.
When the chicken is done pour the chicken broth, water, noodles and all contents in the pan used to cook the chicken into the pot of carrots and celery. Add more oregano and basil to taste, as well as salt and pepper. Boil until the noodles are done. Serve!
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