 | | Directions |
- In a large sauce pan, add 4 cups of chicken stock (homemade or prepared), carrots, celery, fresh parsley, and egg noodles.
- Bring to a full boil and reduce heat to medium. Cover and cook for approximately 20 minutes or until vegetables are tender.
- Season to taste with salt and pepper. May add cooked chicken that was reserved from chicken stock, if desired.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large heavy sauce pan
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 4 cups chicken stock |
| - | | 2 carrots, peeled and chopped |
| - | | 1 stalk of celery, chopped |
| - | | 2 teaspoons fresh parsley, chopped |
| - | | 1 1/2 cups egg noodles |
| - | | salt to taste |
| - | | pepper to taste |
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