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Ingredients Jump to Instructions ↓

  1. 1/4 C butter

  2. 3 medium carrot s, thinly sliced

  3. 1 onion , chopped

  4. 1 C thinly sliced celery

  5. 1 (8 oz.) package sliced baby bella mushroom s

  6. 3 quart chicken broth

  7. 1 bay leaf

  8. 2 tsp minced fresh thyme

  9. 1 tsp salt

  10. 1/2 tsp ground black pepper

  11. 2 C shredded cooked chicken

  12. 2 C uncooked wide egg noodles Garnish with fresh thyme

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6 to 7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8 to 10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.

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