Once again I combined 2 recipes into my own creation.
Here are the sources
The second link also has a recipe to make chicken stock, but I used chicken stock I made from a previous post.
2 chicken breasts, cooked (left overs are perfect)
2-3 carrots, peeled
2-3 celery stalks
1 medium onions
1 clove of garlic, chopped
1/2 tsp salt
1/2 tsp pepper
1 bay leaf
Sprinkle dried parsley
1 tbsp margarine
6-8 C chicken stock
1 C your favorite egg noodles
Cut chicken into 1/2" pieces, set aside.
Cut vegetables into 1/4" pieces and set aside.
Melt butter in large pot or dutch oven over medium heat. Add vegetables and garlic and cook until onions are translucent, about 7 minutes. Add chicken. Add chicken stock/ broth. Add seasonings.
Simmer 1 hour.
Add noodles and parsley. Cook for an additional 10 minutes.
No comments:
Post a Comment