Ingredients

• Olive oil
• 1/2 cup chopped onion
• 1 clove garlic, crushed
• 2 stalks celery, sliced
• 2 carrots, peeled and diced
• 400g chicken fillets, chopped into bite size pieces
• 1 cup sliced mushrooms
• 2 litres chicken stock
• 140g Highmark fine egg noodles
• salt and freshly ground black pepper
• 1/2 cup finely chopped fresh parsley

 

Method

Heat a little olive oil in a large saucepan and add onion, garlic and celery, cook over a low heat for 5 minutes. Add carrot and cook for a further minute.
Increase heat and add the chicken to the pan and cook for 2 minutes. Add
mushrooms and cook for a further 2 minutes. Pour the chicken stock into
the saucepan and bring to the boil add noodles and cook for 5 minutes until noodles are cooked, season to taste and serve sprinkled with parsley.

 

Method