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Chicken noodle soup

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 cup (250 ml) Spanish onions, cut into 1 cm cubes
  • 1 cup (250 ml) celery, cut into 1 cm pieces
  • 1 cup (250 ml) of carrots,  cut into 1 cm pieces 
  • 7 cups (1 ¾ L) of chicken broth
  • 1 cooked chicken breast, cut into 1 cm cubes
  • A pinch of fresh parsley (chopped)
  • 1 cup (250 ml) uncooked egg noodles

Method

Brown onions in vegetable oil until translucent. Add celery, carrots and chicken, and continue to brown for 1 minute. Add chicken broth and parsley. Bring to a boil. Add egg noodles. Reduce heat and simmer for 10 minutes or until the noodles are soft. Serve.

YIELD: approximately 8 x 225 ml servings.

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