Chicken Noodle Hold the Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With a name like this, it has to be from Rachael Ray. I saw this recently on her television show and thought it looked good. I hope to try it soon. Ingredients:
1 tablespoon extra virgin olive oil |
1 medium onion, thinly sliced |
2 -3 carrots, cut into matchsticks |
4 -5 celery ribs, from the heart cut into matchsticks |
2 small zucchini, cut into matchsticks |
1 (10 ounce) box frozen peas, defrosted |
salt |
ground black pepper |
1 rotisserie-cooked chicken, meat removed from bone and shredded |
1 lb wide egg noodles |
1 tablespoon butter |
1/2 cup flat leaf parsley, chopped |
Directions:
1. Bring a large pot of salted water over high heat for the egg noodles.
2. While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
3. Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
4. Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
5. While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
6. Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
7. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
8. Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
9. Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.
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