Made With
Butter BreadIngredients
2 Tablespoons Extra-Virgin Olive Oil
1 Medium Onion, chopped
3 Garlic Cloves, minced
2 Medium Carrots, cut diagonally into 1/2-inch-thick slices
2 Celery Ribs, halved lengthwise, and cut into 1/2-inch-thick slices
2 tsp Dried Basil
1 Tablespoon Dried Parsley
2 1/2 Quarts Chicken Stock
8 Ounces Dried Wide Egg Noodles
2 Cups Cooked Chicken Breast, shredded
Salt and Freshly Ground Black Pepper
1 Handful Fresh Parsley, finely chopped
6 Slices Martin’s Old Fashioned Real Butter Bread
Serves: 4
Directions
Step 1
Turn Multi-Cooker setting to sauté. Add olive oil.
Step 2
Add onion, garlic, carrots, celery, and basil. Cook and stir for about 6 minutes, until vegetables are softened but not browned.
Step 3
Pour in chicken stock, and bring liquid to boil. Add noodles and simmer for 5 minutes until tender.
Step 4
Stir in chicken, and continue to simmer for another couple of minutes to heat through.
Step 5
Season with salt and pepper. Sprinkle with chopped parsley and add bread crackers on the side for serving.
Pro Tip: Bread Crackers
Preheat oven to 350°F. Roll out 6 slices of Martin’s Old Fashioned Real Butter Bread to flatten. Cut slices into quarters. Lay on baking sheet and toast until golden brown, about 3-5 minutes. Set aside.
Step 6
Serve alone or with a side of BLT Panzanella Salad.
Recipe adapted from: www.foodnetwork.com.
