Ingredients

• 1 tablespoon Butter
• 1 Yellow Onion, chopped
• 2 Ribs of Celery, chopped
• 2 Large Carrots, peeled and sliced
• 4 Cloves Garlic, minced
• 2 Bay Leaves
• 8 cups Chicken Stock
• 3 cups Chicken, cooked and shredded
• 6 ounces Egg Noodles
• 1 tablespoon Leaf Parsley, minced
• 1 teaspoon Sea Salt
• ¼ teaspoon Black Pepper, to taste

Directions

1. Heat the butter in a large pot over medium heat; add the onion, celery, carrots; cook until the onions are translucent, 5 minutes; add garlic and cook for 1 minute longer
2. Add the chicken stock, bay leaves; bring to a boil over high heat; reduce heat to medium; cook until the vegetables are tender, 15 minutes
3. Add the chicken, egg noodles, parsley, salt and pepper; maintain a low boil until the noodles are tender and the chicken is warmed through