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1. Preheat oven to 350 degrees F. Place the chicken breasts on a baking sheet. You can use whatever you have, it can be bone in and skin on or not. Drizzle a little olive oil over the chicken breasts and season with salt and pepper. Roast at 350 degrees for 35-45 minutes, or until the chicken is fully cooked. Shred the chicken meat when it is cool enough to touch.
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2. While the chicken is roasting, start the soup. In a large soup pot or Dutch oven, melt the butter over medium heat. Add in the chopped onion, carrots and celery. Cook until the veggies are soft, then add the minced garlic and continue to cook 1-2 minutes.
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3. Add in the flour and cook 2-3 minutes, stirring frequently.
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4. Add in the ground turmeric. This gives the soup great flavor and color!!
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5. Slowly add in the chicken broth, stirring to incorporate.
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6. Add in the bouillon cubes and parsley, stir to combine. Cover the pot and allow this mixture to simmer until the chicken is finished cooking and shredded.
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7. When the chicken is ready, add it to the soup.
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8. Following the directions for the egg noodles, crank the heat to a boil and add the noodles. Cook until the noodles are done, stirring occaisionally.
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9. Check seasonings, add salt and pepper or extra broth if desired.
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10. Enjoy!!
