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Ingredients:

  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/4 cup butter
  • 1/8 tsp garlic
  • 12 cups water
  • 1 cup diced carrot
  • 3 tbl chicken bouillon
  • 1/2 tsp marjoram leaves
  • 1/4 tsp pepper
  • 1 bay leaf
  • 6 oz medium egg noodles
  • 4 cups diced chicken
  • 1 tbl chopped parsley
  • 1/2 – 1 jar diced pimento
  • 1/4 cup cornstarch if thickening is preferred

Directions:

  • In a large Dutch oven, sauté all vegetables in butter until tender
  • Add remaining ingredients except noodles, parsley and pimentos
  • Bring to a boil, reduce heat and simmer covered for 30 minutes
  • Remove bay leaf, add noodles, parsley and pimentos
  • Cook 10 minutes longer or until noodles are tender, stirring occasionally
Nutritional Info:
150 cal
6 fat
10 carb
.5 fiber
.5 sugar
13 protien
24 colesterol

From Charlotte