Ingredients
- 2 tablespoons olive oil
- 3 medium carrots peeled and chopped
- 1 large yellow onion chopped
- 1 cup chopped celery
- 1 package (8 ounces) sliced white mushrooms
- 2 tablespoons Gourmet Garden™ Garlic Stir-In Paste
- 1 carton (32 ounces) chicken stock such as Kitchen Basics®
- 1 cup medium egg noodles
- 2 cups shredded cooked chicken
- 1 tablespoon Gourmet Garden™ Lightly Dried Organic Parsley
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Heat oil in large saucepan on medium heat. Add carrots, onion, celery and mushrooms; cook and stir 5 minutes or until vegetables are softened. Stir in Garlic Paste; cook 1 minute.
- 2 Add stock; bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken and Parsley; simmer 5 to 10 minutes longer or until chicken is heated through.
Pho Vietnamese Noodle Soup with Lemongrass and Ginger
![Pho Vietnamese Noodle Soup with Lemongrass and Ginger]( "Pho-Vietnamese_Noodle_Soup_with_Lemon_Grass_and_Ginger_2000x1125_jpg")
