0/5
(0 Votes)
Ingredients
- 1 PKG CHICKEN BROTH
- 4 CUP WATER
- 1 TBSP OLIVE OIL
- 1 SMALL ONION CHOPPED
- 2 STALKS CELERY, THINLY SLICED
- 2 MEDIUM CARROTS, THINLY SLICED
- PEPPER
- 1 LB SKINLESS BONELESS CHICKEN BREAST HALVED
- 3 CUP MEDIUM EGG NOODLES UNCOOKED
- 1 CUP FROZE PEAS THAWED
Preparation
Step 1
1 IN COVERED 3 QT SAUCEPAN, HEAT BROTH AND WATER OVER MEDIUM HIGH HEAT
2 MEANWHILE IN 5-6 QT SAUCEPAN HEAT OIL OVER MEDIUM HEAT. ADD ONION AND COOK 5 MINUTES OR UNTIL BROWNED, STIRRING OCCASIONALLY, ADD CELERY, CARROTS, AND HOT BROTH MIXTURE AND 1/8 TSP PEPPER; COVER PAN AND HEAT TO BOILING
3 WHILE VEGETABLES ARE COOKING CUT CHICKEN INTO 3/4 INCH PIECES
4 UNCOVER SAUCE POT AND STIR IN NOODLES; COVER AND COOK 3 MINUTES. STIR IN PEAS AND CHICKEN, COVER AND HEAT TO BOILING 3-4 MINUTES.
MAKES 10 1/ CUPS
You'll also love
-
Emeril Lagasse's Barbecued Pulled... 0/5 (0 Votes) -
Scallops wrapped in Bacon-Baked 0/5 (0 Votes)
You'll also love
-
Homemade Meat Ravioli Filling 0/5 (0 Votes) -
FETTUCCINE WITH GOAT CHEESE, LEEKS... 0/5 (0 Votes)