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.
Serve hot.
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