- 1 1/2 pounds Chicken Breast
- 40 ounces Low Sodium Chicken Broth
- 1 tablespoon Olive Oil
- 8 medium Mushrooms, sliced
- 1 cup Carrot
- 10 ounces Wide Egg Noodles
- 1/4 cup Fresh Parsley, roughly chopped
- 1/4 teaspoon Turmeric
- Black Pepper
In a large pot combine chicken broth and chicken breasts.
Heat broth over medium-high heat until boiling, then reduce to a simmer, cooking chicken breasts for approximately 10 minutes until cooked through.
Meanwhile, while chicken is cooking, heat a medium skillet over medium heat.
Add olive oil and mushrooms, cooking until mushrooms are cooked down.
During the last few minutes of the mushrooms cooking, add the garlic and salt and pepper to taste. When cooked, set pan aside.
When chicken is cooked, remove from pot to cool before cutting into cubes.
Bring the broth back up to a boil and add in egg noodles and carrots. Cook noodles 8-10 minutes until just tender.
Add in the cubed chicken, mushrooms and garlic and chopped parsley. Season with turmeric, salt and pepper.