1 cup sliced onions 1 tsp olive oil 1 rib celery, chopped 2 cloves garlic, minced 3 cups reduced sodium, defatted chicken broth 8 oz egg noodles 1 1/4 lb cooked skinless, boneless chicken, cut in 1/2 inch pieces 1 can (14 1/2oz) stewed tomatoes 1 tsp dried basil 1 tsp kosher salt 1/2 tsp ground black pepper 1 cup frozen peas, thawed In a large Dutch oven, saut� onions in olive oil until golden. Stir in the celery and garlic. Cook until garlic turns golden. Stir in the remaining ingredients except the peas. Bring to a boil and immediately reduce heat to a simmer. Cover and cook about 10 minutes, until noodles are tender. Stir in the peas and cook 2 minutes more. Serves 5. |
| Chicken and Noodles |