Source: The Milk Soy Protein Intolerance (MSPI) Guidebook/Cookbook
1 rotisserie chicken, skin removed, cut in bite-sized pieces
1 c. celery chopped
1 c. carrots chopped
1 c. onion chopped
2 cloves garlic chopped
2 T. olive oil
1/4 c. parsley chopped
1 package frozen egg noodles
6 c. chicken broth
salt and pepper to taste
Heat oil in large saucepan on medium high heat. Add onion, garlic, and celery and saute' 5 mins. Stir in carrots and parsley. Add chicken broth to mixture and bring to a boil. Stir in egg noodles, cover and simmer on reduced heat until noodles are tender (15-20 mins). Add chicken and heat thoroughly. Salt and pepper to taste and serve.
This was delicious and went over well with all members of the family. I added chicken broth to the leftovers and popped it in the freezer. Will definitely make 2 servings for my family.
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