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good one for the crock pot!!
2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
2 cup(s) water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper
carton(s)
(26-ounce)
reduced-sodium chicken stock or broth
2
cup(s)
water
3
large
carrots, peeled and thinly sliced
3
small
parsnips, peeled and thinly sliced
3
stalk(s)
celery, thinly sliced
1
large
onion, finely chopped
3.5
cup(s)
cooked, shredded chicken
1/2
pound(s)
extra-wide egg noodles
2
tablespoon(s)
minced parsley
2
teaspoon(s)
kosher salt
1/2
teaspoon(s)
freshly ground black pepper
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1st Keep
 sarahlafferty
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