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Sunday, March 8, 2015

Chicken Noodle Soup!


Ingredients

1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
8
medium green onions, sliced (1/2 cup)
2
medium carrots, chopped (1 cup)
2
cups cubed cooked chicken
2
cups uncooked egg noodles (4 oz)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4
teaspoon pepper
1
dried bay leaf
5 1/4
cups chicken broth (from two 32-oz cartons)

Directions

  • 1In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • 2Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

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