• Cooking Time: 25
  • Servings: 6
  • Preparation Time: 20


  • 2 Tbsp. Shedd's Spread Country Crock® Spread
  • 2 lbs. boneless, skinless chicken breasts or thighs, cut in bite-size pieces
  • 3 large carrots, chopped
  • 2 ribs celery, sliced
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1 Tbsp. chopped flat-leaf parsley
  • 1/2 tsp. salt
  • 4 cups egg noodles, cooked and drained


  • In 5-quart saucepot, melt Shedd's Spread Country Crock® Spread over medium-high heat and cook chicken, turning once, 15 minutes or until golden brown and thoroughly cooked. Remove chicken and set aside.
  • Into saucepot, add carrots, celery and onion and cook, stirring frequently, 5 minutes or until vegetables are softened. Add broth, scraping up any brown bits from bottom of pot. Bring to a boil over high heat. Return chicken to saucepot. Reduce heat and simmer, stirring occasionally, 10 minutes. Stir in parsley and salt and noodles.
  • Serves:
  • 6
  • Preparation Time:
  • 20 Minute(s)
  • Cook Time:
  • 25 Minute(s)


Categories: Poultry  Soup  Soup 

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