February 23, 2020


Chicken breast                – 2 1/2 cups shredded skinless, boneless
Celery                               – 1/2 cup (chopped)
Onion                               – 1/2 cup (chopped)
Olive oil                           – 1 tablespoon
Water                               – 2 cups
Black pepper                  -1/2 teaspoon
Chicken broth                 -1 cup
Carrot                             – 1  (chopped)
Noodles                           – 6 ounces
Parsley                           – 2 tbps (chopped)
Salt                                – To taste

1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH for 5 minutes.

2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, salt, pepper, and carrot; sauté 3 minutes or until almost tender, stirring frequently. Add hot broth mixture and Noodle; bring to a boil. Cook 7 minutes or until noodle is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Photo Courtesy : Google/ images are subject to copyright

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