Chicken Noodle Soup - Without the Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I got this recipe from Racheal Ray. I cooked it up one evening and my family LOVED it! I even took the leftovers to work with me the next day and couldn't wait to have lunch! This is a quick, easy dinner. Hope you all enjoy it as much as we did! Buy your chicken from a local deli. These are precooked and ready to go! Ingredients:
2 large zucchini (cut into matchstick size pieces) |
3 -4 carrots (diced up either by hand or in food processor) |
1/2 stalk celery (cut into matchstick size pieces) |
1 large onion (chopped) |
3 garlic cloves |
3 tablespoons extra virgin olive oil |
1 (8 ounce) box frozen peas |
16 ounces extra thick egg noodles |
2 tablespoons butter |
precooked roasted chicken |
chopped parsley |
Directions:
1. Cut up zucchini, carrots, and celery.
2. Heat oil in skillet or wok.
3. saute zucchini, carrots, and celery in oil.
4. Sprinkle with salt and pepper (to taste).
5. Cook above veggies until they begin to get tender.
6. Shred chicken while veggies cook.
7. Removing any bones.
8. Bring water to boiling for noodles.
9. While water is heating up, cut up onion and garlic cloves.
10. Add onion and cloves to veggies in skillet.
11. Stir well and continue to saute.
12. Cook noodles as directed adding salt in the beginning.
13. Add peas and shredded chicken to veggie skillet.
14. Return noodles to pot they were boiled in after drained.
15. Add butter and parsley to noodles and stir.
16. Put some of noodles in each bowl.
17. Top with sauted vegetables.
18. Enjoy!
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