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
- Preheat oven to 375 degrees.
- Place chicken breasts on a baking sheet and sprinkle with kosher salt, pepper, thyme and rosemary.
- Cook for 20 minutes and then set aside to cool. Cut chicken into chunks.
- In a large stockpot over medium heat sauté onion, celery, and carrots in olive oil until tender.
- Add in broth and chicken. Simmer for 20 minutes. Add the egg noodles and cook for 15 minutes more.
- 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. Allow to thicken and serve.
