Ingredients for 8 servings

½ tsp fresh ground black pepper
1 (8-oz) bag extra broad egg noodles
1 Tbsp unsalted butter
1 lb boneless skinless chicken breast, (uncooked)
2 celery ribs
2 Tbsp chopped parsley
4 carrots
8 cup chicken broth (or 8 cup water and 4 Tbsp chicken bouillion granules)

Directions

In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces. Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes.

Meanwhile, dice chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil.

Once boiling, add egg noodles and cook according to package directions (approximately 12 minutes). Add parsley and pepper. Stir and serve!