3 oz egg noodles 1/2 lb uncooked boneless skinless chicken, diced 1/4 teaspoon dried thyme 1 rib celery, sliced 1 small onion, thinly sliced 1 tablespoon olive oil 2 carrots, sliced 6 cups water Vegetable or chicken bouillon cubes
1. In a large pot over medium-high heat, cook carrots, onion and celery in the hot oil, stirring frequently until the aromas are released. 2. Add chicken and thyme, cook until chicken turns white, about 5 minutes. 3. Add the water and bouillon cubes. 4. Stir to dissolve the bouillon cubes, and bring to boil over high heat. 5. Add the uncooked noodles. Boil until the noodles are tender, about 4 minutes.
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posted by
glendamyra
on 18 October 2011
I will try this... Thanks for posting this!!!
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