Nonna’s Chicken & Noodles

READY IN 35 MINUTES

SERVES SIX TO EIGHT

INGREDIENTS

If you are not gluten free and egg free, use the regular egg noodles. If there is an egg allergy use any gluten free noodle. If you do not make your own chicken bone broth, I would recommend Pacific Foods Organic Chicken Bone Broth. If you are not dairy free use Lactose Free Green Valley Organic Sour Cream at the end prior to serving, it makes the chicken & noodles extra creamy and is a special touch. You can serve over mashed potatoes or plain. Make your own Rotisserie Chicken instead of using store bought. 

  • 1 tablespoon butter (sub olive oil for dairy free) 

  • 1 teaspoon extra virgin olive oil 

  • 2 large carrots, diced 

  • 2 celery ribs, diced 

  • 1 medium yellow onion, diced 

  • 1 teaspoon garlic salt 

  • ½ teaspoon dried thyme 

  • ½ teaspoon ground black pepper 

  • 6 cups chicken Bone Broth

  • 4 cups shredded cooked chicken 

  • 9 ounces Jovial Organic Egg Tagliatelle Gluten Free Pasta (sub gluten free pasta for egg free) 

  • 2 tablespoons chopped fresh Italian parsley 

  • Real salt & ground black pepper to taste 

  • ¼ cup DF sour cream 

PREPARATION

  1. Heat a large pot on medium heat. Add butter and olive oil. Heat until butter and olive oil are melted together. 

  2. Add carrots, celery, onions, garlic salt, thyme, and black pepper. Sauté for about 2-4 minutes or until onions are translucent and veggies are softened. 

  3. Add Bone Broth and bring to a boil. Then simmer on low for 10 minutes. Add chicken and pasta. Simmer until pasta is cooked, about 7 minutes. 

  4. Add parsley, salt and black pepper to taste, and sour cream. Stir until combined. Serve and enjoy!