You will need:
4 stalks of celery
4 carrots
1 half of a large white onion
1 tbsp of olive oil or vegetable oil
1/3 cup of chopped dill
2 quarts of chicken broth
6 oz of egg noodles (such as No-Yolks)
1 pound of cooked, chopped chicken breast
Sea salt
Freshly ground pepper
Chop celery, carrots, and onions to create a mirepoix. Sauté the chopped vegetables in oil over medium heat until the vegetables soften and the onions become somewhat translucent (about 5 minutes). Once the broth is at a rolling boil, add in egg noodles and simmer 10 minutes or until noodles are done but still firm to the bite. Add in the chopped chicken breast and let simmer until heated though (about 30 seconds). Turn off the heat and season with salt and pepper to taste; garnish with chopped fresh dill.
