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1. Add vegetable oil to skillet. Heat over medium heat.
2. Sauté chicken pieces until browned on all sides and juices run clear.
3. Remove chicken from skillet to paper towels to drain.
4. Add chicken broth, sliced carrots, frozen peas, chopped celery, chopped onion, and sliced mushrooms.
5. Bring to a boil over medium-high heat.
6. Reduce heat to low. Simmer 20 minutes.
7. Stir in egg noodles. Simmer 8 minutes.
8. Serve hot.
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