Chicken Noodle Soup

Chicken Noodle Soup

3 chicken breast,  boneless, skinless
8 c. water
salt and pepper.

Place chicken in a large stock pot and cover with water,  add salt and pepper.  Bring to a boil and simmer for about an hour.  Remove chicken and keep the broth for the soup.

1 onion, chopped,
4 stalks celery, diced
4 carrots, diced
8 oz mushrooms, cleaned and sliced
3 to 4 cloves garlic, minced
1 Tbsp parsley, chopped
1 T sage, finely chopped
1 T. rosemary, chopped
1 box vegetable broth
whole wheat egg noodles or any type of pasta that you prefer.
salt and pepper

Cook onion in 1 Tbsp olive oil,  add celery, carrots, mushrooms and cook for 5 minutes,  add the garlic and herbs and cook another minute.  Add the vegetable broth and cook for a few minutes,  add the chicken broth and simmer for about 30 to 45 minutes, season with salt and pepper.   shred the chicken and add to soup.  simmer for another 15 minutes,  then add the noodles and cook for 5 to 7 more minutes.