Ingredients:

• 1  Large Boneless and Skinless Chicken Breast
• 1 Medium Onion, Diced
• 2 Medium Carrots, Diced
• 2 Heaping Tbsps. Fresh Celery Leaves
• 1 Tbsp. Organic Avocado Oil, 
• 2 -3 Large Garlic Cloves, Minced
• 6- 7 Cups Homemade Bone Broth
• 1/2 Tsp. Celtic Sea Salt
• 1 Teaspoon Organic Soy Sauce 
• 1 Tsp. Turkish Oregano
• Fresh Ground Pepper to tast

Directions: 

• Put Oil in a Medium  Soup Pot, Add Onions, and Garlic and cook over medium heat until the Onions become slightly transparent
• Trim any visible fat from the Chicken and Cut into small bite sized pieces
•  Add Chicken to pot and  cook until nicely browned and cooked through 
• Add Bone Broth, Carrots, Celery, Oregano, Salt, and Pepper
• Continue Cooking over medium heat for 15 -20 minutes 
•  Add Soy Sauce, Reduce heat to Simmer for cook 15 additional minutes.
• Bring mixture to a full boil; add the Egg Noodles and continue cooking 8 -10 minutes or until Noodles reach your preferred texture (I prefer mine Al Dente).
• Best Served with Warm Bread