4 pieces of chicken (your choice of dark or white meat) cooked and pulled apart (reserve broth)
3/4 cup chopped carrots
1/2 cup chopped onions
1/2 cup chopped celery
1 bag of egg noodles
1 tsp parsley flakes
1 tsp garlic salt
Salt & pepper to tasteDirections:
Cook chicken 30-40 minutes in 8-10 cups of salted water. Remove chicken from broth.
Add to broth carrots, celery, onions and cook on medium heat for about 20 minutes.
Reduce heat and add garlic salt, parsley flakes, chicken and noodles.
Simmer 15-20 minutes and enjoy!
NOTE: Have some canned chicken broth on hand.
You may have to add a little more after the noodles cook.Presented by:
Museum of AppalachiaDate Aired:
January 29, 2013
Museum of Appalachia