10 cups chicken stock or bouillon
1 1/2 lbs. chicken browned with Clark's seasoning
3 stocks of celery chopped
1 onion chopped
10-15 baby carrots or 3-4 regular carrots chopped
Cook Chicken in small amount of oil sprinkled with Clark's. Dice.
Bring 4 cups chicken stock to boil. Add celery, carrots, and onion. Cook until tender.
Add coked chopped chicken. Warm through. Add 12-16 oz. of noodles. Simmer 20-30 min. (add rest of liquid at this point) Add salt, pepper, and sage to taste.
Source: Jodi Jorgensen
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