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- inch pieces. (I freeze left over pasta from spaghetti nights in ziploc bags so
- 4 cups cooked
- chicken chopped
- 1 cup onion, diced
- 1 cup celery,
- diced
- 1 cup carrots,
- diced
- 4 (14 ounce)
- cans chicken broth or homemade as I did
- 2 (10 3/4 ounce)
- cans condensed cream of mushroom
- salt (to taste )
- pepper, (to
- taste )
- 2 cups egg
- noodles, cooked (or chopped spaghetti noodles)
- 2 teaspoons
- fines herbs (chervil, chives, parsley, and tarragon)
View Full Recipe at Colie's Kitchen
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