2 Lbs of chicken. Boneless breasts
2 Carrots, chopped
2 Stalks of celery, chopped
1 Medium onion, chopped
8 Cloves of garlic, chopped
2 Quarts of homemade chicken stock
1 Bunch of Italian parsley, chopped
1 Tsp of chopped Rosemary
10 oz. of homemade egg noodles
2 Tbsp Extra virgin olive oil
Cut chicken into 1 inch cubes.
Chop all the veggies and parsley.
Heat an 8 qt stock pot on medium heat. Add the oil and wait 1 minute for the oil to heat.
Add the chicken and cook until no longer pink.
Add the chopped onion and garlic cooking for 3 minutes. Reduce heat if need be.
Add all the chopped veggies then add the chicken stock. Add water as needed and season to taste,
bring to a boil, reduce heat to simmer and cover. Stirring occasionally. Cook for 2 hours.
Then add the rosemary and cook for another 30 minutes.
Add the homemade egg noddles and cook until the noodles are al dente. Not soft nor hard. sprinkle in the parsley. Serve hot.