3 carrots diced
2 stalks celery diced
1 onion diced
2 cloves garlic chopped
4-5 cans chicken broth
3-ish c. shredded chicken
salt and pepper to taste
chopped fresh herbs, any assortment is fine (basil, oregano, rosemary, thyme, sage, parsley,) *I used all of them and probably had about 2 T total but add to your taste and liking.
frozen "homemade" egg noodles (12-16 oz package) (or make your own fresh ones)
2 T flour
1/3 c. cream (more if needed) *can also use milk or water but the cream makes it really good.
If starting with raw chicken, boil in 1-2 quarts water for 30 minutes. Shred when cool enough and set aside. Saute chopped vegetables for 3 minutes and then add garlic and herbs. Stir and cook for another minute or two. Add chicken broth (or use 2 cans broth and 4 c. cooking liquid from chicken. Bring to a boil and then lower heat and simmer for 10 minutes. Bring back to a boil and add noodles and chicken. Simmer for 20 minutes or until noodles are tender. Mix flour with the cream and stir until blended. Stir into soup and let simmer for 5 minutes or until thickened.
