Prep Time: 10 mins

Cook Time: 25 mins

Servings: 8

Ingredients

2 pounds boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 white onion, diced

3 carrots, peeled and sliced into 1/4-inch rounds

3 ribs celery, sliced into 1/4-inch pieces

3 cloves garlic, minced

3 (32-ounce) cartons unsalted chicken stock

1 teaspoon Worcestershire sauce

2 tablespoons Better Than Bouillon Roasted Chicken Base

1 bay leaf

1/2 (12-ounce) package egg noodles

Juice of half a lemon

Chopped parsley, for garnish

2 pounds boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 white onion, diced

3 carrots, peeled and sliced into 1/4-inch rounds

3 ribs celery, sliced into 1/4-inch pieces

3 cloves garlic, minced

3 (32-ounce) cartons unsalted chicken stock

1 teaspoon Worcestershire sauce

2 tablespoons Better Than Bouillon Roasted Chicken Base

1 bay leaf

1/2 (12-ounce) package egg noodles

Juice of half a lemon

Chopped parsley, for garnish

Instructions

Trim the chicken breast of fat and gristle and then cut into 1/2-inch cubes. Sprinkle with salt and pepper, coating the chicken.

In a large stock pot or enamel-coated Dutch oven, heat oil over medium-high heat. Once oil is hot, add chicken. Cook 3 to 5 minutes, stirring only a few times, to brown the chicken. Use a slotted spoon to remove chicken to another bowl. Set chicken aside.

Reduce heat to medium. Add onion, carrots and celery to the pot. Add additional oil if necessary. Cook, stirring occasionally, for 5 to 7 minutes or until the onions start to turn translucent. Add garlic and cook 1 minute.

Add the chicken stock, Worcestershire, chicken base and bay leaf. Stir well. Cook until boiling. Once boiling, add noodles and return chicken to the pot (and any juice that may have accumulated in the bowl). Stir well and reduce heat to a low boil.

Cook, stirring occasionally, until the pasta is done. Exact times will vary, so check the pasta package for times. Right before serving, remove the bay leaf, add the lemon juice and stir well. Garnish with parsley, if desired.