2 stalks celery, chopped
2 rings onion, diced
2-3 carrots, chopped
about 1 c dry egg noodles
1 jar chicken
3-4 jars water
1/2 T salt
Put all ingredients in a big pot. Adjust how much water based on the soup consistency. Boil for 15-20 minutes or until the vegetables and noodles are soft. Turn off the heat and stir in:
1 t parsley
1 can chicken gravy
1/2-3/4 c frozen peas
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