1 tablespoon olive oil
1 tablespoon butter
1 cup carrots, peeled and sliced
3 stalks celery, sliced
1 medium onion, diced
1 cup mushrooms, sliced
2 quarts chicken broth, low sodium
3 cups egg noodles, uncooked
3 cups chicken meat, cooked and chopped into bite-size bits
handful parsley, chopped
pinch salt and pepper
In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
Add broth, turn heat to high and bring to a boil.
Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.