Ingredients:
- 2lbs cooked chicken(rotisserie is best and saves time)
- 2 qrt Chicken stock3
- 1 qrt water
- 2 cups egg nooldes
- 1 tbsp on miced garlis
- 2 tbls salt
- 2 tbsp pepper
- 2 carrots sliced
- 3 or 4 medium bay leaves
- 1 tbls paprika
- 1 tsp thime
- 2 tsp parsley
- 1 tsp oragano
- 1 - diced large Onion
- 2 tbsp olive oil
Instructions:
Step 1 - heat olive oil in a 16 qrt pot over med heat.
Step 2 - Add the onions, carrots and saute about 5 mins till the onions soften and turn clear.
Step 3 - Add garlic to the pan and continue to saute about 2 to 3 mins. You want to brown the garlic and not burn it.
Step 4 - Add about 1/2 cup of stock to the pan and scrape the bottom of the pan to remove the fond built up on the pan.
Step 5 - Once at a boil add a lid and ruduce heat to meduim low heat for about 30 mins.
Step 6 - Add the egg noodles and return to a boil. Cover the pan and cook until the egg nuddles are at your desiered texture.
Step 7 -Let stand for ablut 30 minutes and then serve. Make bowls when done to speed up the serving time to 10 mins.
Note: Riz crackers are the best form this but saltines are great too.
