Ingredients
Three 16oz Chicken Stock/Broth -or-
9 cubes Chicken billion/9 cups of water (or a combo of both, which is what I did)
1 large Onion
4 stalks Celery
1/2 bag baby Carrots (or 4 large peeled/chopped)
1 bunch Fresh Italian Parsley
1 pkg Lipton Onion Soup mix
1t Onion powder
4-6 Bay leaves
Salt (Jonny’s) & Grind pepper to taste
1/2 bag Pre cooked Chicken strips
16 oz Whole Wheat egg noodles
Rosemary Olive bread
Jonny’s Garlic season & butter
Preparation
Three 16oz Organic Chicken Stock/Broth -or- 9 cubes Chicken billion/9 cups of water (or a combo of both, which is what I did)
Ruff Chopped: Onion Celery Carrots Italian Parsley
Simmer in Chicken broth until veggies are soft; 20 minutes
Then add:
Lipton Onion Soup mix Onion powder 4-6 Bay leaves Salt (Jonny’s) & Grind pepper
Cook for 20 minutes
Then add: Pre cooked Chicken strips till heated
Cooked Whole Wheat egg noodles on the side
To serve: Scoop in a heaping ladle of noodles and then add chicken, veggie broth over noodles. Serve with:
Rosemary Olive bread (Costco) toasted with Jonny’s Garlic season & melted butter.
Yummy!
Note: You could saute the veggies in butter first then add to broth if you have the time.
