Ingredients
- 2 boneless skinless chicken breasts
- cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon garlic
- minced
- 12 cup purple onion
- diced
- 14 cup celery
- diced
- 14 cup green pepper
- diced
- 5 mushrooms
- sliced
- 8 cups water
- 1 tablespoon chicken base
- 1 cup baby carrots
- 1 sprig fresh rosemary
- washed
- 1 teaspoon thyme
- 8 ounces egg noodles
Instructions
- Heat olive oil in large, heavy-bottomed pot over medium heat.
- Add garlic, onions, celery, green pepper, and mushrooms.
- Saute until onions are translucent.
- Add chicken.
- Saute until chicken is cooked through.
- Add water, chicken base, rosemary and thyme.
- Add salt and pepper to taste.
- Bring water to a boil.
- Remove rosemary sprig and then add carrots and noodles.
- Boil gently until noodles are done.
- Serve hot.
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