Chicken Noodle Hold the Soup

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water over high heat for the egg noodles.
  • While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
  • Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
  • Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
  • While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
  • Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
  • Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
  • Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
  • Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.
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