Ingredients
- 1 package of 16oz cooked drained egg or spaghetti noodles
- 8 cups of cooked shredded rotisserie pulled chicken
- 1 cup of frozen mixed vegetables (carrots, sweet peas and green beans)
- 2 boxes of 16oz chicken broth
Directions
- Bring the 2 boxes of broth to a boil on high head and add veggies; cook for 20min
- Reduce heat to a medium and add pulled chicken then stir
- Add 1tps of garlic powder, garlic salt, onion powder and onion salt and continue to stir
- Add noodles of choice and continue to boil; remove from heat once noodles are ready
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.
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