Ready in 40 minutes
By Tyler Florence. On foodnetwork.com
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Scsweatt 12m agoThis recipe turned out really good! Definitely would make it again.
mobilejay 1y agoThis is absolutely delicious. My fiancé wants me to make it for her every time it starts to get cold. She loves it as do I.
Neezle 2y agoQuick & easy. Perfect solution to leftover roast chicken. I would recommend 12 oz instead of 8 oz of noodles for more substance.
ruffles77 2y agoVery good and my children liked it too, which is always a plus.
Epianolady 3y agoDelicious and quick! I used leftover roast chicken.
zanna2008 3y agoBest chicken noodles I've ever had. Thanks for the recipe.
jlsmith 3y ago
jread 3y agoDelish and easy
sundaygakinsete 3y ago
wendytoney 3y agoSimple to make and taste really good