3 boneless skinless chicken breasts
2 cups wide egg noodles
6-8 large carrots, peeled and cut into bite size pieces
1 head of celery, cut into bite size pieces
2 large onions, peeled, halved and sliced
3 quarts good chicken broth/stock
1 TBS minced turmeric
1 TBS minced garlic
1 TBS minced fresh ginger
1 TBS dried oregano
1 tsp salt
1 tsp black pepper
1/2 cup fresh chopped parsley

Place all of the above ingredients (except the noodles and salt) into a large pot and onto the stove. Bring to a boil, cover with a lid and reduce to a simmer. Cook for about 25 minutes until the vegetables are soft and the chicken pulls apart.

Remove the chicken form the pot and allow to cool sightly. Shred into bite size pieces using two forks. Set aside. Add the noodles to the pot and simmer until tender.

Add the chicken and the salt as needed. Serve with a sprinkle of chopped parsley.

https://www.youtube.com/watch?v=3wnhq9rnCS8