Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | cups | chicken broth (GLUTEN FREE) | 1 | medium (2-1/2" dia) | Onion, minced | 2 | large (7-1/4" to 8-1/2" long) | Carrots, raw | 1 | stalk, large (11"-12" long) | celery, sliced | 8 | ounces | uncooked egg noodles | 2 | cups, chopped or diced | 1 Chicken boneless skinless | 2 | tablespoons | parsley, chopped |
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Steps
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Sequence
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Step
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| 1 | 1. Bring broth to a simmer in large stockpot. Add onion, carrots, celery and 1 teaspoon of salt. Simmer until vegetables are tender. | 2 | Add the noodles and chicken and continue to simmer until the noodles are just tender, about 5 min. Off the heat add the parsley and season with salt and pepper to taste. |
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