- 1/2 carrot, shredded or chopped fine
- 1/4 onion, chopped fine
- 1/4 celery, sliced thin
- 2 teaspoons margarine
- 1 cup canned ready to serve low-sodium chicken broth
- 1/2 water
- 1 1/2 ozs. medium or thin egg noodles
In 1 quart microwavable casserole, combine carrot, onion, celery and margarine. Cover and microwave on high (100 percent) 1 minute. Add broth and 1/2 cup water. Stir to combine. Cover and microwave on high 5 minutes. Stir in noodles; cover and microwave on medium (50 percent) 3 minutes, stirring every minute. Let stand 2 minutes, until noodles are softened.
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