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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon stick margarine or butter |
1 cup chopped carrot |
1 cup chopped parsnip |
1/2 cup thinly sliced celery |
1 tablespoon all-purpose flour |
3 1/2 cups low-salt chicken broth |
1 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups uncooked wide egg noodles (about 4 ounces) |
1 pound skinned, boned chicken breast halves, cut into 1-inch pieces |
2 tablespoons chopped fresh parsley |
Directions:
1. Melt margarine in a large Dutch oven over medium-high heat. Add carrot, parsnip, and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.
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