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1 Tbsp. olive oil 1 large onion, diced 3 large carrots, chopped 3 ribs celery, chopped 4 (8 oz.) chicken broth 1 (13 oz.) canned chicken breast 1 tsp. salt 1/2 tsp. pepper 2 tsp. Italian seasoning 8 oz. wide egg noodles 2 cloves garlic, minced 2 c. water Saute onion, carrots and celery in olive oil for 5 to 10 minutes Italian seasoning, salt and pepper. Add garlic in the last minute. Pour in chicken broth and bring to a near boil. Add noodles and follow package directions. Add chicken in the last 2 minutes. Add water or broth, if soup seems too thick. Serves 6. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |