This recipe was originally found at inspiredreamer.com.
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Ingredients
| 1 1⁄2 | cups | carrots chopped |
| 2 | ribs celery chopped | |
| 1 | medium | cooking onion peeled and sliced (in large pieces so picky eaters can easily pick them out) |
| 2 | slices | ginger (approx. 1/4 inch thick each) peeled |
| 2-3 | stocks fresh rosemary | |
| 8 | boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale) | |
| 1 | container | low sodium chicken broth (approx: 900mL—if not using wine add additional broth) |
| 1 | cup | white wine (Optional but highly recommended) |
| Coarse salt and ground pepper to taste | ||
| 2 | cups | egg noodles |
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