Ingredients
- 1 1⁄2 tsp canola or other vegetable oil
- 1⁄2 medium celery rib, diced (1⁄4 cup)
- 1 very small or half a medium onion, diced (1⁄4 cup)
- 3 cups low-sodium chicken stock, bolstered with 2 chicken wings, if desired
- 1 medium carrot, sliced (1⁄2 cup)
- 1⁄4 tsp dried basil
- 1⁄4 tsp dried oregano
- 1 cup diced cooked chicken thigh or breast meat*
- 3⁄4 cup cooked egg noodles
- 1 Tbsp chopped flat-leaf parsley
- Salt and freshly ground black pepper
*As an alternative, use 2 chicken thighs on the bone, with or without skin, and add them at the beginning with the stock. Once cooked, remove the thighs, cut the meat into pieces, and return the meat to the soup. Discard the bones.