Yield: 1 Servings
|8 smalls||Carrots; peeled and thinly sliced|
|4 cups||Chicken broth|
|1||Clove garlic; pierced with a toothpick|
|12 ounces||Boneless; skinless chicken breast|
|⅓||Cup; packed parsley or dill leaves|
|2 cups||Fine egg noodles; (dry)|
|2 teaspoons||Lemon juice|
|Salt and freshly ground black pepper|
PASTA MONDAY TO FRIDAY SHOW #PS6534 Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into ½ inch chunks. Rinse, pat dry and mince the dill or parsley.
Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998