Chicken Noodle Soup - Without The Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 large zucchini (cut into matchstick size pieces)
• 3 -4 carrots (diced up either by hand or in food processor)
• 1/2 stalk celery (cut into matchstick size pieces)
• 1 large onion (chopped)
• 3 garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 (8 ounce) box frozen peas
• 16 ounces extra thick egg noodles
• 2 tablespoons butter
• precooked roasted chicken
• chopped parsley

Recipe

• 1 cut up zucchini, carrots, and celery.
• 2 heat oil in skillet or wok.
• 3 saute zucchini, carrots, and celery in oil.
• 4 sprinkle with salt and pepper (to taste).
• 5 cook above veggies until they begin to get tender.
• 6 shred chicken while veggies cook.
• 7 removing any bones.
• 8 bring water to boiling for noodles.
• 9 while water is heating up, cut up onion and garlic cloves.
• 10 add onion and cloves to veggies in skillet.
• 11 stir well and continue to saute.
• 12 cook noodles as directed adding salt in the beginning.
• 13 add peas and shredded chicken to veggie skillet.
• 14 return noodles to pot they were boiled in after drained.
• 15 add butter and parsley to noodles and stir.
• 16 put some of noodles in each bowl.
• 17 top with sauted vegetables.
• 18 enjoy!