“This family favorite is a mix of recipes from my mom and my chef brother and easy to prepare! It makes a tasty main if served with a salad and crusty bread. The kids love it for lunch!! My brother finally convinced me that fresh herbs and chicken stock are better so if possible, use them!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
  2. While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
  3. Remove chicken from stock; cool enough to handle.
  4. Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
  5. Skim most of the fat from the broth.
  6. Bring to a boil.
  7. Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
  8. Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.

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