Step 1

Heat 1 Tablespoon of avocado oil (or butter) in a dutch oven (or large pot) over medium-high heat, then add in the chicken.

Step 2

Cook for about 10-15 minutes (or until fully cooked). Set the chicken aside.

Step 3

Meanwhile, dice the onions, carrots, and celery.

Step 4

Add the remaining oil to pan, then add in the veggies, salt, and pepper.

Step 5

Stir and cook for about 10 minutes, or until they begin to soften.

Step 6

Add in the garlic and seasoning, cooking for another 3-4 minutes.

Step 7

Add in the broth and bay leaf, then bring to a simmering boil.

Step 8

Add the lid and simmer for about 10 minutes.

Step 9

Meanwhile cube the chicken.

Step 10

Add in the dry egg noodles and cooked chicken, then add the lid and simmer for another 5 minutes.

Step 11

Remove the pot from the heat as soon as the noodles are tender. The noodles will continue to cook once you remove the pot from the heat.

Step 12

Serve into bowls and enjoy!