Chicken Vegetable and Noodle Soup


  • 1 stalk of celery, chopped
  • 2 teaspoon(s) fresh parsley, chopped
  • pepper to taste
  • 4 cup(s) chicken stock
  • 2 carrots, peeled and chopped
  • 1 ½ cup(s) egg noodles
  • salt to taste

In a large sauce pan, add 4 cups of chicken stock (homemade or prepared), carrots, celery, fresh parsley, and egg noodles. Bring to a full boil and reduce heat to medium. Cover and cook for approximately 20 minutes or until vegetables are tender. Season to taste with salt and pepper. May add ...

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