Chicken Noodle Soup - Without the Soup
I got this recipe from Racheal Ray. I cooked it up one evening and my family LOVED it! I even took the leftovers to work with me the next day and couldn't wait to have lunch! This is a quick, easy dinner. Hope you all enjoy it as much as we did! Buy your chicken from a local deli. These are precooked and ready to go!
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INGREDIENTS
Nutrition- 2
- 3 -4
- 1⁄2
- 1
- 3tablespoons extra virgin olive oil
- 1(8 ounce) box frozen peas
- 16ounces extra thick egg noodles
- 2tablespoons butter
- precooked roasted chicken
- chopped parsley
DIRECTIONS
- Cut up zucchini, carrots, and celery.
- Heat oil in skillet or wok.
- saute zucchini, carrots, and celery in oil.
- Sprinkle with salt and pepper (to taste).
- Cook above veggies until they begin to get tender.
- Shred chicken while veggies cook.
- Removing any bones.
- Bring water to boiling for noodles.
- While water is heating up, cut up onion and garlic cloves.
- Add onion and cloves to veggies in skillet.
- Stir well and continue to saute.
- Cook noodles as directed adding salt in the beginning.
- Add peas and shredded chicken to veggie skillet.
- Return noodles to pot they were boiled in after drained.
- Add butter and parsley to noodles and stir.
- Put some of noodles in each bowl.
- Top with sauted vegetables.
- Enjoy!