Ingredients :
- 8 cups Chicken Stock
- 2 Cups Water
- 3 carrots
- 3 stalks celery
- 1 small onion
- 3 cloves garlic
- 4 chicken breasts (2.5-3lbs)
- 2 tbsp parsley
- 8 oz egg noodles
- 2 tbsp thyme
Method :
- Chop onion and add to pan with vegetable oil. Cook until soft. Then add garlic and cook for another minute stirring regularly.
- Chop carrots and celery. Add to pot. Then add chicken stock and water. Cut up chicken into bite size pieces and add to pot. Add thyme and parsley.
- Bring pot to a simmer and set timer for 20 minutes. With 8 minutes left add uncooked noodles.
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