Chicken Noodle Soup

1 Tbsp. unsalted butter  (or oil of your choice)
3 cloves garlic, minced
1 shallot, minced
1/4 tsp. ginger paste or minced fresh ginger
1 c. celery, diced
1 c. carrots, diced
1 c. mushrooms, diced

64 oz. low sodium chicken broth
1/2 lb. chicken breast, raw, chopped
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
salt & pepper to taste
1 1/2 c. egg noodles, uncooked (I used whole wheat noodles)

Saute butter, garlic, shallot, ginger paste, celery, carrots, and mushrooms in a large saucepan over medium heat, just until tender. Add chicken, broth, and seasonings. Bring to a boil, then lower heat to simmer for 20 minutes. Return to boil, add egg noodles, and cook until done.

This printable recipe from A Teaspoon and A Pinch.