– 1 tablespoon olive oil
– 1 cup diced carrots (2-3 carrots)
– 1 cup diced celery (about 3 stalks)
– 1/2 cup diced onion (about 1 small yellow onion)
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 4 cups chicken broth
– 4 cups water
– 2 pounds boneless skinless chicken breasts
– 1/2 teaspoon dried thyme
– 1 bay leaf
– 1 sprig rosemary
– 3 cups dry wide egg noodles
– 1/2 cup to 1 cup frozen peas
– 1/4 cupminced fresh parsley
Prep Time: 15 min
Cook Time: 20 min
Total Time: 50 min
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