Vegetable Chicken Shoup Recipe
Ingredients:
3 cups shredded cooked chicken
8 cups low-sodium, nonfat chicken broth
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 medium onions, chopped
2 cups egg noodles
1 piece ginger, peeled
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste.
Directions:
Heat olive oil in a large saucepan over low heat.
Add the garlic, onion and ginger, sauté until soft and golden, for 10 minutes, stirring frequently.
Add the carrots and parsnips, cook, covered, until vegetables are tender, about 15 minutes.
Add broth, salt and pepper. Bring to a boil over high heat, reduce heat and simmer 15 minutes.
Add shredded chicken and noodles, simmer until heated thoroughly
