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