Ingredients
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1 cup celery, diced
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2 teaspoons canola oil
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4 cups chicken broth
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3 cups cooked egg noodles
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2 cups cooked chicken, diced
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2/3 cup gravy, leftover from Polish-Style Roast Chicken
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1 1/2 tablespoons fresh dill, chopped
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1/4 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 cup carrot, diced
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1 cup parsnip, diced
Instructions
- In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
- Stir in chicken broth and simmer until vegetables are tender.
- Add noodles, chicken, and gravy; heat through.
- Season with dill and salt and pepper to taste.