2 tbsp butter
½ c celery chopped
½ c onions chopped
½ tsp salt
½ tsp pepper
In a large part saute over medium heat.
64 oz chicken stock
1 tsp minced garlic
3 c cooked chicken
2 bay leaves
1 tbsp lemon seasoning
2 c mixed veggies
¼ tsp curry powder
4 c wide egg noodles
Add chicken stock, garlic, bay leaves, curry, and lemon seasoning. Bring to a boil. Add chicken and noodles and let cook on medium high heat for about 20 minutes until noodle are tender.
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