NEED:
3 large Chicken Brests, cooked, chopped and shredded
Extra Virgin Olive Oil
1 large bag of Egg Noodles
1lb bag of carrots, skinned and chopped
3 Celery sticks, chopped
2 Onions chopped
3 Garlic Cloves
8 cups Chicken Broth
Salt and Pepper to taste
FRESH Parsley chopped
FRESH Thyme chopped
MAKE:
• Cook chicken it haven’t done so. 35 min @ 400 degrees
• Cook pasta as directed on package. Set aside when done put in the soup pot.
• In a large soup pot add all 8 cups of chicken broth set on low heat.
• Chop all veggies (carrots, celery, onion, garlic) and set aside.
• In a large skillet heat up 2 tablespoons of E.V.O.O. until warm.
• Add all veggies and sauté until soft and lightly cooked.
• Add chicken, pasta, and veggies.
• Season to taste with the salt and pepper parsley and thyme
3 large Chicken Brests, cooked, chopped and shredded
Extra Virgin Olive Oil
1 large bag of Egg Noodles
1lb bag of carrots, skinned and chopped
3 Celery sticks, chopped
2 Onions chopped
3 Garlic Cloves
8 cups Chicken Broth
Salt and Pepper to taste
FRESH Parsley chopped
FRESH Thyme chopped
MAKE:
• Cook chicken it haven’t done so. 35 min @ 400 degrees
• Cook pasta as directed on package. Set aside when done put in the soup pot.
• In a large soup pot add all 8 cups of chicken broth set on low heat.
• Chop all veggies (carrots, celery, onion, garlic) and set aside.
• In a large skillet heat up 2 tablespoons of E.V.O.O. until warm.
• Add all veggies and sauté until soft and lightly cooked.
• Add chicken, pasta, and veggies.
• Season to taste with the salt and pepper parsley and thyme
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