Iowa Chicken & Noodles
Stephanie Clarke
This is the soup made with the thick Reames Noodles I love!
ingredients
- 12 oz Frozen Reames Egg Noodles
- 1 lb chicken cooked, deboned
- 4 c water
- 1/2 c chopped onion
- 1/2 c chopped carrots
- 1/4 c chopped celery
- 1 cup frozen peas
- 1 tsp dried parsley flakes
- 4 tsp chicken bouillon granules
- salt & pepper to taste
directions
- 1
Sauté onion and celery in a little butter in a dutch oven or large pot. Combine water and bouillon; add to pot with carrots. Bring to a boil.
- 2
Add frozen Reames noodles, stirring to separate. Return to a boil and cook uncovered for 20 to 30 minutes. Add more water if needed, stirring occasionally.
- 3
Add cooked chicken, peas and parsley during last 5 minutes of cooking.
notes
Fifty years ago, Reames Frozen Egg Noodles were developed in the kitchen of the Reames family in Clive, Iowa!
Source: Stephanie Clarke
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