Chicken Noodle Soup from Barefoot Contessa
1 whole (2 split chicken breast)cooked
2 quarts Chicken Stock
1 cup diced carrots (I add more)
1 cup diced celery (I add more)
2 cups wide egg noodles
1/4 cup chopped fresh parsley
Bring chicken stock to a simmer in a large pot add the celery, carrots, and noodle. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
No comments:
Post a Comment