Chicken Noodle Hold The Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 2 -3 carrots, cut into matchsticks
• 4 -5 celery ribs, from the heart cut into matchsticks
• 2 small zucchini, cut into matchsticks
• 1 (10 ounce) box frozen peas, defrosted
• salt
• ground black pepper
• 1 rotisserie-cooked chicken, meat removed from bone and shredded
• 1 lb wide egg noodles
• 1 tablespoon butter
• 1/2 cup flat leaf parsley, chopped

Recipe

• 1 bring a large pot of salted water over high heat for the egg noodles.
• 2 while the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
• 3 add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
• 4 toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
• 5 while the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
• 6 reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
• 7 add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
• 8 add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
• 9 turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.