2 lbs. boneless, skinless chicken breasts or thighs, cut in bite-size pieces
3 large carrot, 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 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.