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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) olive or vegetable oil |
2 clove(s) garlic, finely chopped |
2 medium green onions chopped (2 tablespoons) |
1 medium carrot (1/2 cup) sliced |
2 cup(s) cooked chicken cubed |
4 ounce(s) uncooked egg noodles (or 1 cup uncooked spaghetti) |
1 tablespoon(s) chopped fresh parsley or 1 teaspoon dried parsley flakes |
1/2 teaspoon(s) ground nutmeg |
1/4 teaspoon(s) pepper |
1 bay leaf |
3 can(s) (14 1/2 oz) chicken broth |
Directions:
1. Heat oil in 3 quart saucepan over meium heat. Cook garlic, onion and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisptender.
2. Stir in remaining ingredients, heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until noodles (spaghetti) is tender
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