INGREDIENTS
2 cups
Chicken breast meat, cooked and shredded
2
Carrot, large
2
stalk celery
1
Onion, finely chopped
1/4 cup
Parsley, fresh
2 qt
Chicken stock
2 cups
Egg noodles
1 tbsp
salt (or to taste)
2 tbsp
Vegetable oil
2
garlic cloves, minced
2
bay leaves
1/2 tsp
dried thyme
1/2 tsp
oregano
1 tsp
black pepper