Give your chicken noodle soup a fresh look by using egg noodles instead! Both hearty and healthy. Garnish with pepper and an herb leaf. Treat yourself to a bread roll, too! Ingredients:
- 1 chicken breast, cubed
- 1 box egg noodles
- 2 cans chicken broth
- 2 C. tap water
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 onion, sliced
- 1 parsley leaf
- Heat oil in a large skillet. Add chicken, onion, carrot, and celery. Cook until all ingredients are tender.
- Boil a medium pot of water and add egg noodles. Cook until tender, and follow up with adding broth.
- Mix in chicken, onion, carrot, and celery. Let simmer for 10 minutes.
- Ladle into bowls and serve with parsley leaf on the side.