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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Clear Soups Main Dish Soups Stews Vegetables Fall Winter Dietary One Dish Meal Low Sodium Seasonal Low In Something Carrots Onions Squash

Chicken Noodle Soup Without The Soup

I got this recipe from racheal ray. i cooked it up one evening and my family loved it! i even took the leftovers to work with me the next day and couldn't wait to have lunch! this is a quick, easy dinner. hope you all enjoy it as much as we did! buy your chicken from a local deli. these are precooked and ready to go!!

Steps

Cut up zucchini , carrots , and celery.
Heat oil in skillet or wok.
Saute zucchini , carrots , and celery in oil.
Sprinkle with salt and pepper.
Cook above veggies until they begin to get tender.
Shred chicken while veggies cook.
Removing any bones.
Bring water to boiling for noodles.
While water is heating up , cut up onion and garlic cloves.
Add onion and cloves to veggies in skillet.
Stir well and continue to saute.
Cook noodles as directed adding salt in the beginning.
Add peas and shredded chicken to veggie skillet.
Return noodles to pot they were boiled in after drained.
Add butter and parsley to noodles and stir.
Put some of noodles in each bowl.
Top with sauted vegetables.
Enjoy !.

Ingredients

zucchini, carrots, celery, onion, garlic cloves, extra virgin olive oil, frozen peas, egg noodles, butter, chicken, parsley