Herb-Loaded Chicken Noodle Soup

Directions

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally.  Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.  Add chicken stock, rosemary, thyme and sage, and gently stir until combined.   Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, and stir in the egg noodles and chicken.  Continue cooking for 8-10 minutes or until the egg noodles are al dente.   Remove and discard the rosemary, thyme, and sage sprigs .   Taste the soup, and season with salt and pepper to taste. Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.