Chicken Soup in a hurry without tasting like it!
|2 tbsp||extra-virgin olive oil|
|1||medium onion, chopped|
|2||medium Carrots, Sliced|
|2||Celery stalks, Sliced|
|1 Pkg||Maple Leaf Prime Precooked Chicken Strips, chopped|
|8 cups||Chicken Stock|
|1 1/2 cups||uncooked broad egg noodles|
|1/2 tsp||black pepper|
In a large stock pot heat the olive oil over medium-high heat then add the onion and saute for about 2 minutes or until they start to turn translucent.
Add in the carrots, celery and chicken, stirring to combine then poor in the stock and bring to a boil.
Add the egg noodles and turn down to a simmer for about 8 minutes then season with the pepper.
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