Cook a large package
of wide egg noodles in salted water until barely al dente.
package
of wide egg noodles 1/4 C. chopped fresh parsley
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls
of wide egg noodles (about 2 cups) more or less to your liking.
Not exact matches
Did you use frozen
egg noodles from the freezer section
of the grocery store or uncooked
wide noodles where you buy other boxed uncooked pasta?
Instead
of white rice I used extra
wide egg noodles.
You can also buy the Walmart brand (Best Value)
of egg free
wide noodles.
Loaded with both
wide and narrow
egg noodles, along with carrots, celery and thick chunks
of chicken, this soup will warm the body and soul!
1 lb
wide egg noodles, cooked and drained (I used whole wheat) 1 cup (2 sticks) butter, melted (I used only about 2 - 3 tablespons
of Brummel & Brown) 1 pound cottage cheese (I used reduced fat) 2 cups light sour cream 1 tsp ground cinnamon 1 cup sugar (I used only a tiny bit, a few tablespoons) 2 tsp vanilla extract 6
eggs, beaten 1/2 cup golden raisins 1 8oz can crushed pineapple, drained
I served the chicken in
wide shallow bowls over
egg noodles with a full complement
of silverware.