1 pound no yolk noodles
No-Stick vegetable oil spray
1/2 pound or 2 chicken breasts (preferably), skinned, all visible fat removed, cut into thick, 2-Inch pieces
4 carrots, thinly sliced
1 large onion, chopped
2 large celery stalks including leaves, chopped
4 cloves garlic, minced
1/2 cup chopped parsley, divided
4 16-ounce cans fat free chicken broth
1 chicken bouillon cube
Pinch thyme, rosemary, smaller pinch tarragon
Salt and pepper
3 tablespoons flour or 3 tablespoons cornstarch (optional for thickening
1/4 cup sherry or white wine (optional)

1. Cook the noodles in boiling water.

2. At the same time, lightly spray a large pot. Add the chicken, carrots, onion, celery, garlic, and half the parsley. Spray the
vegetables and brown for 10 minutes, stirring.

3. Add the chicken broth, bouillon cube, herbs, wine if using, and heat, covered, 10 to 15 minutes. Add the rest of the
parsley and stir in or leave on top.

To thicken for an opaque, thick stew, in a small bowl blend the flour with 1 cup of cooled stock, whisk and add to the soup,
turn up the heat and stir in, heating on medium high for about 4 minutes (so the flour is cooked).

To thicken for a clear chicken stew, whisk cornstarch in a cup of cooled stock, add to the soup and heat over medium high,
stirring for about 2 minutes or until thickened. Season with salt and pepper.

4. Drain the noodles and place in the bottom of individual soup bowls and add the stew over the noodles.

TIME-SAVING UPS:
- You can use canned chicken - drain off the fat however, for more flavor and less grease.
- Don’t cook or store the noodles in the stew. They will become mush. Cook and add them separately. And store them
separately if there are leftovers.
- You can add the kitchen sink here - sautéed mushrooms, pearl onions, leftover vegetables like peas, canned or frozen any-
vegetable.