Ingredients

• 2 tablespoons olive oil
• 1 onion, diced fine
• 4 stalks celery, chopped
• 4 carrots, chopped
• mushrroms, optional
  
• 3/4 teaspoon fresh rosemary, chopped fine
• 3/4 teaspoon fresh tarragon, chopped fine
• 3/4 teaspoon fresh thyme, chopped fine
• 3/4 teaspoon flat-leaf Italian parsley, chopped fine
• 2 quarts chicken broth(My favorite is Pacific Food's Low Sodium Organic Free Range C'kn Broth)
  
• 2 cups of cooked chicken breast, cubed
• 8-10 ounce bag of egg noodles
• Salt and Pepper
  

Directions

1. In a large skillet over medium heat, cook onions in oil until translucent.
2. Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
3. Transfer vegetable mixture to a large pot and pour in chicken broth.
4. Simmer over low heat, covered, for 30 minutes.
5. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.