2 tablespoons olive oil
1 medium/large yellow onion (chopped very fine)
4 carrots (sliced)3 stalks celery (chopped, with leaves)
1 large or 2 small bay leaves
1/2 teaspoon poultry seasoning
1 teaspoon summer savory
2 quarts chicken stock
1 cup vegetable stock (add more as needed)
2 8 ounce bags of precooked chicken strips (cut into chunks)
1/2 cup parsley chopped
1/2 bag medium/small egg noodles (frozen are best)
Heat the oil in a heavy pot. Cook the onion and celery (without leaves) until translucent. Season the chicken with salt and cracked black pepper. Place chicken in pot and brown about 5 minutes. Dump in the rest or the ingredients (except parsley & noodles). Simmer for at least two hours. Add parsley & noodles and cook another 20 minutes. Add veg. stock to thin if desired. This will be even better reheated.
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