Deb's chicken stew

Yield: 6 Servings

Measure Ingredient
3 pounds Ckicken; cooked & cubed
1 large Onion; sauteed
½ pounds Mushrooms
4 \N Carrots; sliced
6 cups Chicken broth
2 teaspoons Sage
\N \N S & P
\N \N Garlic salt
\N \N Parsley
\N \N Flour to thicken
1 pounds Radditore; dry
1 pack Frozen vegetables

Simmer chicken, onion, mushrooms, and carrots to desired tenderness in broth. Add spices. You can cook the noodles directly in stew or separately. Add frozen veggies and cook till hot. Thicken if necessary.

From the kitchen of Debbie Behary Mickey Forster AWXP96A

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