12 cups chicken stock
12 ounces egg noodles
2 tablespoons olive oil
2 large carrots, sliced
3 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon rosemary
1/2 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
12.5 ounce can Costco chicken breast, drained
In a large stock pot over medium heat, bring chicken stock to a boil. Cover and reduce heat to a simmer.
Bring a pot of water to a boil and cook egg noodles according to the directions on the package. Drain, and set noodles aside.
In a large pan, sauté carrots, celery and onions in olive oil for 5 minutes. Add garlic and sauté 2 more minutes. Continue cooking vegetables until desired softness is reached. Add spices and chicken, stir well.
Slowly pour mixture into the large pot with chicken stock. Add noodles. Simmer over medium heat for an additional 5 minutes before serving.