Homemade Chicken Noodle Soup

1 lb. cooked chicken breast, shredded (see below for my preferred cooking method)

1 tsp. salt (or more to taste)

½ tsp. black pepper

1 large onion, finely chopped

1 c. carrot, finely chopped

½ c. celery, thinly sliced

½ tsp. minced garlic

3 fresh parsley sprigs

3 fresh thyme sprigs

1 fresh rosemary sprig

2-3 fresh bay leaves

½ c. white wine

8 cups unsalted chicken stock (I prefer Kitchen Basics brand)

2 c. uncooked medium egg noodles

To cook chicken breast: I get thin sliced chicken breast or chicken breast tenderloins, sprinkle them with salt and pepper, and place them in a 9 x 13 casserole pan sprayed with cooking spray. Pour chicken stock over chicken (just enough to cover the meat). Cover pan with aluminum foil and bake at 350 degrees 30 minutes or until chicken is cooked through. Transfer from pan to plate and allow to cool. Then shred meat. Save stock from casserole pan (include this stock with the 8 cups of stock used in the soup).

In a skillet sprayed with cooking spray, cook onion, carrot, and celery until soft. Add garlic and cook 1 minute more. Lower heat and add wine, stirring to deglaze pan.

Place herb sprigs and bay leaves on cheesecloth. Gather edges and tie securely with kitchen string to make a sachet.

In large saucepan or Dutch oven, pour in stock. Add chicken, salt, pepper, vegetable and wine mixture from skillet, and herb sachet. Bring to a boil. Reduce heat and simmer for about 10 minutes.

Remove and discard herb sachet.

Return soup to a boil. Add noodles and cook about 8 minutes or until noodles are soft.

Ladle into bowls and serve.