Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons unsalted butter
  • 4 carrots (sliced)
  • 2 celery ribs (sliced)
  • 8 cups low sodium chicken stock (or 8 cups water and 4 tablespoon chicken base)
  • 1 pound uncooked boneless skinless chicken breasts (cut into bite size pieces)
  • 8 ounce bag extra broad egg noodles
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon fresh ground black pepper

Instruction

  • In a large (8 quart) saucepan over medium-high heat, add butter. One butter is melted add the carrots and celery to the saucepan and stir. Sauté for 3 minutes.
  • Add chicken stock and chicken. Cover and bring to a boil. Once boiling, add egg noodles and cook until al dente (approximately 10-12 minutes).
  • Add parsley and pepper. Stir and serve!