- 1 ounces butter
- 1 ½ cup carrots, diced
- 1 cup celery, diced
- 1 ½ cup onions, diced
- 8 cups chicken stock
- 1 lbs chicken breast, boneless, diced
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ⅛ teaspoon pepper
- 1 tablespoon fresh parsley, minced
- 8 ounces wide egg noodles, dry (heaping 1/3 cup)
ingredients
directions
1. Bring pot of water to boil, cook noodles (slightly under), rinse in cool water, toss with some oil, set-aside to reheat with soup |
2. In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. |
3. Add broth, chicken and seasonings; bring to a simmer. Reduce heat. Cook until vegetables are al dente. (20 minutes) |
4. Add noodles. Add parsley. Simmer few minutes to warm noodles. Serve. |
5. 8 oz soup to heaping 1/3 cup noodles. |
Keywords
kevin, gnvdc
