chicken breasts, boneless and skinless
extra-wide egg noodles
Cut chicken breasts into bite-sized (1/2 hnch) pieces. Place in a plastic bag or bowl with lid and shake with flour until covered.
Cook the chicken in olive oil for about three minutes or until cooked through.
Remove chicken from pan and stir together chicken broth, onion and garlic. Bring to a simmer.
Cut baby carrots on the diagonal, slice celery and dice parsnips.
Add vegetables and egg noodles to broth. Bring back to a simmer, cover and cook for about 5 to 7 minutes or until vegetables are soft and noodles are cooked.
Remove from heat and add chicken and salt and pepper to taste.