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Ingredients

  • 2 tablespoons Roche Bros. olive oil
  • 3 medium celery ribs, chopped
  • 2 large carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 1 tablespoon chopped fresh sage
  • 2 containers (32 ounces each) unsalted chicken stock
  • 2 cups uncooked egg noodles (about 3 ounces)
  • 3 cups chopped rotisserie chicken
  • 1-1/2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • Ground black pepper (optional)

DIRECTIONS

  1. In large saucepot, heat oil over medium heat. Add celery, carrots, onion and sage; cook 10 minutes or until vegetables are tender, stirring occasionally.
  2. Increase heat to medium-high; add stock and heat to simmer. Add noodles; cook as label directs or until tender, adding chicken, lemon juice and salt during last 5 minutes of cooking. Serve sprinkled with pepper, if desired.

NUTRITION
  • 235 Calories
  • 11g Fat (3g Saturated)
  • 64mg Cholesterol
  • 529mg Sodium
  • 12g Carbohydrates
  • 1g Fiber
  • 22g Protein
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