Ingredients

• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves - cut into bite size pieces
• 1 cup sliced carrots
• 1/3 cup frozen green peas
• 4 cups chicken broth
• 1 cup chopped celery
• 1/2 red onion, chopped
• 3/4 cup chopped fresh mushrooms
• 1 cup uncooked egg noodles

Instructions

1. Heat oil in a medium skillet over medium high heat. Fry chicken pieces in the oil until slightly browned and the juices run clear. Remove from the pan and drain on a paper towel.
2. In a large saucepan or Dutch oven, heat chicken broth over medium heat. Add the carrots, peas, celery, onion and mushrooms. Bring to a boil, then reduce heat and let simmer for 20 to 25 minutes. Add the noodles and cook for 10 more minutes or until noodles are al dente.