1 ½poundsPerdue Farms boneless skinless chicken breast3trimmed and cut in 1/2-inch pieces
2bay leaves
12ouncesdry wide egg noodles
Salt and pepper
Instructions
Heat a Dutch oven or large pot over medium heat.
Add olive oil to Dutch oven.
Stir in onion, celery, and carrot. Cook until softened, about 5 minutes, stirring frequently.
Add garlic and herbs. Cook, stirring frequently, for 1 minute.
Stir in the chicken and cook just until it's lightly browned on the outside.
Add the chicken stock and bay leaves.
Cook, stirring occasionally, until chicken breast is cooked through, about 10 minutes.
Stir in egg noodles and cook according to package directions for al dente noodles.
Remove bay leaves before serving.
Notes
If using fresh herbs, use 1 tablespoon each chopped herb.
Or chicken broth
I like to use Perdue Farms boneless skinless chicken breast or boneless, skinless chicken thighs. If you prefer to use leftover roast chicken, add cooked chicken along with noodles.