Prep 10 mins
Cook 20 mins
- 1 cup celery, diced
- 1 cup carrot, diced
- 1 cup parsnip, diced
- 2 teaspoons canola oil
- 4 cups chicken broth
- 3 cups cooked egg noodles
- 2 cups cooked chicken, diced
- 2⁄3 cup gravy, leftover from Polish-Style Roast Chicken
- 1 1⁄2 tablespoons fresh dill, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
- Stir in chicken broth and simmer until vegetables are tender.
- Add noodles, chicken, and gravy; heat through.
- Season with dill and salt and pepper to taste.
Delicious! I used the proportions of celery, carrot and parsnip from the recipe. Instead of canola oil I utilized some fat from the roasted chicken, replaced chicken broth with water and added some dried veggie mix. I also added a minced garlic clove suggested by Engrossed. Thanks for another great recipe.
The secret ingredient for this recipe is the left over gravy from Polish-Style Roast Chicken. Otherwise it's very versatile. I had to improvise on almost everything else but it still turned out wonderful! I used what I had on hand: a cubed potato, carrots, a diced white onion and a minced garlic clove. I had to use bouillon cubes but put extra water for the extra gravy I had, a cup and a half! Added the chicken at the end with hot paprika, salt, pepper and all the fresh dill I had left. Wonderful with sour cream. Yum! Thank you for letting me use my leftovers for another wonderful recipe!