carrots, cut into 1/4-inch dice
celery, cut into 1/4-inch dice
homemade or canned chicken broth
2 1/2 - 3
diced, cooked chicken (see LHJs Chicken Broth recipe, if using)
cooked egg noodles
Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)16,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet