4 c. wide egg noodles
1 1/2 c. chicken broth
1/2 c. frozen orange juice concentrate, thawed
2 tbsp. cornstarch
1/2 tsp. fines herbes
2 c. cubed, cooked chicken
1/2 c. sliced almonds, toasted (optional)

Cook noodles according to package. Set aside.

In a large saucepan stir the chicken broth, orange juice, cornstarch and fines herbes. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.