Chicken Noodle Soup - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts
6 c. defatted chicken stock
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 c. diced onion
1/4 tsp. dried oregano
4 oz. fine no-yolk noodles
3 Tbsp. minced fresh parsley

Preparation

In 3-quart saucepan, combine chicken stock, carrots, celery, onions and oregano.
Bring to a boil over medium high heat.
Lower heat to medium and simmer for about 15 minutes or until chicken is tender.
Remove chicken from pan and set aside for 5 minutes.
Cut or shred into bite size pieces.
While chicken is cooling, stir noodles into stock, cook until noodles are tender.
Stir in parsley and chicken.
Low-fat.