Preparation Time: 10 Minutes

Cook Time: 25 Minues

Cut: Cooked Chicken


6 cups (1.5 L) chicken broth
1 stalk celery, minced
1 large carrot, peeled and diced
1 1/2 cups (375 ml) chopped cooked chicken
1 cup (250 ml) wide egg noodles
1/8 tsp (0.75 ml) ground pepper
2 cups (500 ml) frozen mixed vegetables
1 Tbsp (15 ml) chopped fresh parsley


Tip: Bring home a rotisserie chicken from the deli counter at the grocery store.  It only takes a few minutes to take the meat off the bones and cut it up.  You’ll get about 3 cups of cooked chopped chicken – enough to make this recipe and have 1 ½ cups left over.  Use the extra for tomorrow’s lunch or wrap it tightly in foil and freeze it for up to 3 months.

Variation:  Bring to a boil 6 cups chicken broth, 2 cloves minced garlic, 1 Tbsp minced fresh ginger, 1 Tbsp soy sauce and 1 Tbsp lemon juice.  Stir in 1 1/2 cup cooked chicken and 2 cups frozen stir fry vegetable mix and simmer 5 minutes.  Stir in 3 oz rice vermicelli and continue cooking for about 2 more minutes or until vermicelli is tender.

Pour chicken broth into a saucepan.  Add celery and bring to a boil over medium heat.

Stir in chicken, noodles, and pepper; cook for 10 minutes, stirring occasionally.

Add frozen vegetables and cook for another 5 minutes.

Sprinkle with parsley and serve immediately.