INGREDIENTS :
- 12 ounces extra wide egg noodles, I used amish dumpling noodles
- 1 teaspoon olive oil
- 3 cups diced or shredded chicken about 2 medium chicken breasts
- 2 tablespoons butter
- 1 white or yellow onion diced
- 3 teaspoons minced garlic
- 3 stalks of celery chopped
- 3 large carrots peeled and chopped
- 4 cups chicken broth
- 2 cups water
- juice of 1 lemon
- 1-2 teaspoons salt to taste
- ½ teaspoon cracked black pepper or to taste
- 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon Herbs de Provence or Italian herb blend
- 1 cup frozen peas, I used green beans
INSTRUCTIONS:
Let’s get started the recipe:
Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
In a large stock pot, melt butter.
Stir in garlic, onions, celery, and carrots.
Saute for 3-4 minutes.
Add chicken broth, water, lemon juice, salt, pepper, and rosemary.
Bring to a boil and cook for 5-10 minutes.
Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
Taste, add salt and pepper to taste if needed.
Garnish with fresh herbs if desired and serve.
The recipe is ready to be enjoyed.