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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 can(s) cooking spray |
3/4 cup(s) onion (about 1 medium size onion) chopped |
4 clove(s) garlic minced |
1 cup(s) carrots (about 2 medium) cut into 1/4 inch slices |
1 cup(s) celery (about 3 stalks) cut into 1/4 inch slices |
1/2 teaspoon(s) salt |
6 cup(s) low salt chicken stock |
1/4 teaspoon(s) fresh ground black pepper |
2 cup(s) uncooked egg or other wide noodle |
1 whole(s) bay leaf |
2 cup(s) shredded chicken |
Directions:
1. Coat a large saucepan with cooking spray and heat over medium-high heat (if have just made stock use same pot).
2. Add carrot, celery, onion, and garlic and salt; sauté on medium low heat for 5-10 minutes or until carrot and celery begin to soften (keep on low heat to 'sweat' the onions to add more liquid to mix).
3. Add broth and next 3 ingredients (through bay leaf); bring to a boil.
4. Reduce heat, and simmer 5 minutes.
5. Add shredded chicken; cook 3 minutes. Taste broth and add salt as needed.
6. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
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