| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | 8 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | c | Chopped carrots |
| 1 | c | Chopped parsnip |
| 1/2 | c | Celery; thinly sliced |
| 1 | tb | All-purpose flour |
| 3 1/2 | c | Low-salt chicken broth |
| 1 | c | Water |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Egg noodles; uncooked |
| 1 | lb | Chicken breast; skinned, boned |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
Melt margaring in large dutch oven over medium high heat. Add carrot, parsnip, and celery; saute 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley. Yield: 8 servings. Recipe by: Cooking Light - Jan/Feb 98 Posted to MC-Recipe Digest V1 #1002 by "jms@twave.net" <jms@twave.net> on Jan 11, 1998
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