INGREDIENTS
2 tbsp
olive oil (divided)
2
lbs boneless skinless chicken (cut into cubes (you can use breast or thigh meat, whatever your preference))
1 1/2 cups
celery (sliced)
16 oz
bag baby carrots (sliced)
3 14 ounce cans
low sodium chicken broth
4 3/4 cups
water
salt and pepper
Egg noodles (prepared)
Optional: fresh parsley (chopped)