1 tablespoon olive oil
1 breast of chicken
1 bunch of scallions, chopped
6-10 cloves of garlic, pressed
2-3 stalks of celery, chopped
3 carrots, peeled and sliced
3 tablespoons chopped parsley
1/4 teaspoon ground black pepper
10 cups of water
8 boullion cubes
1/2 lb. medium egg noodles
Dice the chicken into cubes. In a stock pot, heat the oil and stir fry the chicken, garlic, and scallions together, until the chicken is cooked on the outsides and the scallions and garlic are wilted and just starting to brown. Add the water, boullion cubes, carrots, celery and parsley. Bring to boil and simmer until the carrots are cooked al dente. Add egg noodles and cook for 6 more minutes.
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