I like making this using leftover chicken, especially store-bought roasted chicken.
Cooked chicken, shredded or diced
2 quarts chiken stock
1 cup celery, diced
1 cup carrots, diced
2 cups egg noodles (or any kind of noodles - rotini, etc)
1/4 cup chopped parsley
Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season with salt and pepper. Serves 6.
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