Ingredients

• olive oil - 2 tablespoons
• onion - 1, chopped
• carrots - 2, sliced
• celery - 2 stalks, sliced
• garlic - 2 cloves, minced
• chicken breast - 2 cups, cooked and shredded
• chicken broth - 6 cups
• egg noodles - 2 cups
• salt - to taste
• black pepper - to taste
• fresh parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.

3. 3.

   Stir in minced garlic and cook for an additional minute.

4. 4.

   Pour in the chicken broth and bring to a boil.

5. 5.

   Add the shredded chicken and egg noodles. Cook until noodles are tender, about 7-10 minutes.

6. 6.

   Season with salt and black pepper to taste.

7. 7.

   Stir in fresh parsley before serving.