Homemade Chicken Noodle Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 tablespoons McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
• 1/2 teaspoon McCormick® Ground Turmeric
• 1 pound boneless skinless chicken breast
• 2 cartons (32 ounces each) unsalted chicken stock
• 2 cups uncooked medium egg noodles
• 1/2 cup frozen peas

1. 1Heat oil in a large saucepan on medium heat until shimmering.
2. 2Add onion, carrots, and celery; cook and stir for 3 minutes or until softened.
3. 3Stir in seasoning and turmeric; cook for 30 seconds until fragrant.
4. 4Add chicken and stock. Bring to a boil.
5. 5Reduce heat; simmer, covered, for 15 to 20 minutes until chicken is cooked through and tender.
6. 6Transfer chicken to a medium bowl; shred using 2 forks. Set aside.
7. 7Stir noodles into broth; cook for 6 minutes or until tender.
8. 8Return shredded chicken to saucepan. Gently stir in peas.