|4 cups||chopped chicken meat|
|3 tbsp||concentrated chicken stock|
|1 tbsp||dried parsley|
|1/2 tsp||ground black pepper|
|1||chopped medium-sized carrot|
|8 ounces||egg noodles|
Sauté the celery and onion in butter in a large stockpot.
Add chicken, carrots, water, chicken stock, black pepper, bay leaf and parsley. Simmer for 30 minutes.
Add noodles and let simmer for 10 more minutes.
Make it easier with Ankarsrum Assistent Original
Use the vegetable cutter from Ankarsrum with your Assistent Original to effortlessly chop the vegetables for the soup.
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