Preheat oven to 400 degree.
Season chicken breast with spices and place on non stick rimmed sheet and roast in oven for about 25 minutes or till chicken tenderise well.
Remove from oven let it cool then shred chicken. Keep aside.
Heat oil in large duch oven add garlic, onion, celery and carrot a pinch of salt cook till 5 minutes the vegetables become soft, pour into stock and cook for 5 minutes.
Add parsely, thyme, sage, oregano and bay leaves bring a boil and cook for another 10 minutes.
Add egg noodles simmer until noodles cooked through.
Add shredded chicken and remove bay leaves, season with salt and pepper and serve.
Note: Desired thickness of soup can be adjust by adding more stock or water.
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