Chicken Noodle Hold the Soup - Nance & Robyn make the same recipe
Entree
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 whole cooked chicken (rotisserie from the grocery store, if you must), removed from bone and torn into small pieces or shredded
  • 2 tablespoons Olive Oil (extra-virgin, if you want. Who can tell the difference? Not ME)
  • 1 thinly sliced medium onion
  • 3 carrots, cut into matchsticks
  • 4 ribs celery, cut into matchsticks
  • 2 small zucchini, cut into matchsticks
  • Salt and pepper
  • 1 pound egg noodles (medium or extra wide)
  • 1 T butter
  • ½ cup (about a handful) flat-leaf parsley, chopped (If you must)
  • 5 oz frozen peas, thawed
Instructions
  1. Cook your noodles according to the instructions on the box and drain. Put the noodles back into the pot they were cooked in and add butter and parsley, and toss to coat (you can do all this while you're making the chicken and veggies if you think you won't screw it up.)
  2. Put a large skillet over med-high heat, add olive oil. If you're feeling feisty, call it "EVOO" and roll your eyes.
  3. When the pan is hot, add carrots, onion, and celery to the pan. Cook 4 - 5 minutes, stirring occasionally, until the vegetables start to get tender.
  4. Add the zucchini to the pan and add salt and pepper (to taste) and cook another 2 - 3 minutes, until all the vegetables are tender.
  5. Add chicken and peas to the pan and cook until heated through.
  6. To serve, put noodles in a bowl and spoon the chicken and vegetable mixture on top.
Recipe by DCEP at http://www.dinosaurscanteatpizza.com/chicken-noodle-hold-the-soup-nance-robyn-make-the-same-recipe/