1 lb. boneless chicken tenders, cut into bite-size chunks
1 rib celery, cut into bite-size chunks
1 large carrot, peeled, grated
1 cup fresh or frozen peas
12 oz. bag wide curly noodles
6 cups water
1/4 cup corn starch, combined with 1/2 cup cold water and stirred to make a "slurry"
1 teaspoon salt
1 bay leaf
4 pats of butter, or 1 per serving
In a large kettle, combine chicken, celery, bay leaf and water. Bring to the boil, and reduce heat; allow to simmer for 10 minutes. Add noodles, carrots, and peas, and simmer for 6-8 minutes until noodles are done. Bring back to the boil, while creating "slurry." Stirring constantly, add slurry to boiling mixture. Season to taste, and serve in a bowl, topping each serving with a pat of butter and a few sprigs of fresh parsley for color. Serves 4.
NOTE: Tradition states that the person who receives the bay leaf will have good luck that day, however, do not eat the bay leaf.
Not a NESTLÉ®-tested recipe.