- 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.
|Prep Time: 15 minutes|
Cook Time: 30 minutes
Container: large heavy sauce pan
Serving Size: 1 cup
|-||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|