Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 2 teaspoons olive oil
• 1 onion, chopped
• 4 celery ribs, chopped
• 4 carrots, chopped
• 8 cups chicken broth
• 1 package egg noodles
• 1 cup whipping cream
• 1 cup mushrooms, sliced

Instructions

1. Preheat oven to 375 degrees.
2. Place chicken breasts on a baking sheet and sprinkle with kosher salt, pepper, thyme and rosemary.
3. Cook for 20 minutes and then set aside to cool.
4. Cut chicken into chunks.
5. In a large stockpot over medium heat sauté onion, celery, and carrots in olive oil until tender.
6. Add in broth and chicken. Simmer for 20 minutes.
7. Add in the egg noodles and cook for 15 minutes more.
8. When egg noodles are cooked through and are al dente add in whipping cream and mushrooms. Reduce heat to low and simmer. Do not boil.
9. Allow to thicken and serve.