3 pounds chicken pieces
6 cups hot water, divided
2 large celery stalks, thin slice
1 cup sliced carrots, thin sliced
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 teaspoon salt (optional)
1/2 cup thin egg noodles
Servings: 8
1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
2. Remove chicken from the bones. Discard bones and skin. Dice meat and return to casserole. Add 2 cups hot water and noodles. Cover.
3. Microwave at high 8-10 minutes, or until water boils. Then, microwave at high 7-10 minutes, or until noodles are tender.
6 cups hot water, divided
2 large celery stalks, thin slice
1 cup sliced carrots, thin sliced
1/2 teaspoon dried basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
1 teaspoon salt (optional)
1/2 cup thin egg noodles
Servings: 8
1. In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at high 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
2. Remove chicken from the bones. Discard bones and skin. Dice meat and return to casserole. Add 2 cups hot water and noodles. Cover.
3. Microwave at high 8-10 minutes, or until water boils. Then, microwave at high 7-10 minutes, or until noodles are tender.