Tuesday, December 14, 2010

Chicken Noodle Soup

1 rotisserie chicken
3 diced carrots
3-4 diced celery stalks
1 small yellow onion diced
7 tsp. chicken bouillon granules
9 cups of water
1 12 oz. bag of frozen peas prepared as instructed on package
4 tbsp. of butter
2 tsp. parsley
2 cups of uncooked egg noodles

Soften carrots, celery and onion in melted butter in large soup pot for 5-7 minutes until carrots are tender. Add water, chicken bouillon, shredded chicken, cooked peas and uncooked egg noodles. Bring to a boil and simmer until noodles are tender. Add parsley. Serve with crusty bread.

Source: Lisa

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