2 boneless skinless chicken breasts
2 stalks of celery
1 cup sliced rainbow carrots
1/4 cup green onions finely diced
1 32 ounce container low salt chicken broth
3 packets Herb-ox no salt added chicken bullion
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/4 teaspoon pepper
Begin by dicing the chicken breast into 1/2 inch cubes. Pre-heat a large stock pot over medium heat for several minutes. Add the chicken, onions, and olive oil to your pot.
When ready to serve, add noodes to bowl and top with soup. Enjoy.