- 1 large chicken breast (boneless skinless) cut into 1/2" pieces
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 large carton of chicken broth
- 2 cups wide egg noodles
- salt and pepper
- 1 cup water
- olive oil (drizzle)
Drizzle olive oil into a large pot and bring to medium heat. Add carrots, onion, and celery. Season with salt and pepper. Cook until vegetables are soft and onions are translucent.
Add chicken to the cooked vegetables. Cook until just done.
Empty entire carton of chicken broth into pot. Add water and turn heat to high. Bring to a boil. Once you have reached a full boil, add the egg noodles and continue to boil for the cook time indicated on noodle package.
Once noodles are tender, remove the pot from heat. Ladle into bowls and serve with biscuits. Enjoy!