 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | dash | black pepper | 3/4 | tablespoon | olive oil | 1 3/4 | medium | Carrots- Chooped | 3/4 | cup slices | Parsnips, peeled and cut into 1-inch chunks | 3/4 | cup, strips | celery -chopped | 1 1/2 | leaves | bay leaf - NOT CRUMBLED | 4 | dash | black pepper | 4 1/2 | cups | chicken broth, fat free, low sodium | 3/4 | cup (8 fl oz) | water | 1/2 | thigh, bone and skin removed | 4 boneless chicken breast- cut into bite size peices | 4 1/2 | cups | egg noodle pasta | 1 1/2 | tablespoons | parsley, chopped | 3/4 | tablespoon | dill weed |
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Steps
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Sequence
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Step
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| | 1 | Heat Olive Oil in a large pot over medium heat. Add chopped onion and saute for about 4 minutes | | 2 | Add Carrots, parnsips, celery, bay leaves, black pepper, chicken broth and water. Bring to a boil over high heat | | 3 | Add uncooked chicken pieces to broth and bring back to a boil | | 4 | Add noodles and simmer until tender about 8 minutes. Reduce heat to low | | 5 | Remove bay leaves, then stir in parsley and dill |
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