mercredi 7 octobre 2015

Chicken Noodle Soup


2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1⁄2 cup chopped onion
1⁄2 teaspoon thyme
1 teaspoon poultry seasoning
2 (32 ounce) containers1 can chicken broth (14 ounce)
2 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (3 frozen breasts)


Melt butter in large pot.
Sauté the celery, carrot and onion for 5 to 10 minutes.
Add thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley, and Enjoy!

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