Method
- 1.In a large pot over medium high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic and salt and pepper and sauté for 1 minute more.
- 2.Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
- 3.Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper additionally to taste.
Ingredients
- 250g cooked shredded chicken
- 2 tbsp olive oil
- 4 large carrots sliced
- 4 celery stalks sliced
- 1 small onion diced
- 3 garlic cloves minced
- 2 litres chicken broth
- Thick egg noodles
- Fresh parsley
- Salt and pepper
Allergens
- Egg
