INGREDIENTS
1 1/4
lbs Chicken Thighs (boneless, skinless)
3
each Carrots (Large, chopped in 1 inch pieces)
2
each Celery (Stalks, chopped in 1/2 inch pieces)
1/2
each onion (small yellow, chopped)
3 cloves
garlic (minced)
2 tbsp
olive oil
1
each Bay Leaf
6 cups
low sodium chicken broth
3
each Chicken Bullion Cubes
3 cups
Egg Noodles
2
tbsps Parsley (finely chopped)
Salt & Pepper (seasoning)