• Add a tablespoon of oil to a pot over medium, medium-low heat. Once the oil is hot add the mirepoix mix (carrots, onion and celery). Sprinkle on a pinch of salt.

  Sauté for about 10 minutes, making sure the carrots are softened.
  10 oz mirepiox mix; carrots, celery, onion
  
• Stir in the chicken base and sauté for another minute.
  2 teaspoon chicken base
• Add in the cooked chicken and chicken stock, turn the heat up to medium, medium-high and bring to a simmer.
  1 lb. cooked chicken breast meat, 48 oz chicken stock or broth
  
• Stir in the noodles.
  1 (heaping) cup kluski noodles
• Simmer for about 15 minutes until the noodles are tender.
  
• Taste for additional seasoning and serve!
  

Storing and Reheating

• To store leftovers cool the soup completely and keep in an airtight container in the fridge for up to 4 days.
• The noodles may absorb some of the liquid when storing, so you may need to add some more chicken broth when reheating.
• It is not recommended to freeze this soup as the noodles will loose their texture when thawing.