| 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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