Chicken Noodle Soup

1 boneless skinless chicken breast
1-quart chicken broth
6 oz. egg noodles (half of a 12 oz. package)
3 carrots
3 celery stalks
1 onion
2 tablespoons extra virgin olive oil
1 Knorr Chicken Bouillon
1 teaspoon parsley flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot
Ladle for serving
Wooden spoon

Rinse and drain vegetables. Peel carrots. Chop carrots, onion, and celery into bite-size pieces. Sauté vegetables with 2 tablespoons of extra virgin olive oil in a Dutch oven under medium-high heat. Sprinkle with salt and pepper. Stir vegetables with a wooden spoon to ensure they are evenly coated with oil, salt, and pepper. Cook until onions are translucent. Add chicken broth and chicken breast to the pot. Bring to boil, cover with the lid and reduce to simmer for 20 minutes. Remove chicken, place on plate and tent with aluminum foil. Let chicken rest for 10 minutes. Cook egg noodles according to directions in another pot and set aside. Cut or tear chicken into bite-size pieces and add back into Dutch oven. Serve by placing a handful (or desired amount) of egg noodles into a bowl, then ladle soup into the bowl. This will ensure that the noodles will not overcook or become gummy.