Ingredients
The following ingredients have 4 Servings
- 1 small onion; chopped
- 1 cup carrots; chopped
- 8 oz mushrooms; sliced
- 1 1/2 lbs chicken; cubed
- 2 1/2 cups noodles
- 10 cups liquid ((chicken broth, water, some combination thereof))
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp dried dill
- 1/2 tbsp dried parsley
- 1/4 tsp salt; to taste +/-
- 1/2 tsp black pepper +/-
- 2-3 tbsp fat ((bacon fat, olive oil, butter))
Instruction
- In a large casserole or pot, add the fat, sauté the onions and carrots for 2-3 minutes over medium-high heat or until they begin to soften.
- Add the mushrooms and cook for an additional 2-3 minutes.
- Add the chicken and seasonings.
- Once the chicken has turned white and begins to get color, add the noodles.
- Pour in the liquid (I used all chicken broth) and mix well. Bring to a simmer and taste the broth for seasoning and make any necessary adjustments.
- Cook on a high simmer/low boil for about 10-12 minutes or until the noodles are al dente and the chicken is cooked through. The broth will reduce down.
- Serve and enjoy.
