10m
PREP TIME
20m
COOK TIME
173
CALORIES
10
INGREDIENTS
Servings: 9
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
- 1/2 teaspoon McCormick® Ground Turmeric
- 1 pound boneless skinless chicken breast
- 2 cartons (32 ounces each) unsalted chicken stock
- 2 cups uncooked medium egg noodles
- 1/2 cup frozen peas
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat until shimmering. Add onion, carrots and celery; cook and stir 3 minutes or until softened. Stir in Seasoning and turmeric; cook 30 seconds until fragrant. Add chicken and stock. Bring to boil. Reduce heat; simmer, covered, 15 to 20 minutes until chicken is cooked through and tender.
- 2 Transfer chicken to medium bowl; shred using 2 forks. Set aside. Stir noodles into broth; cook 6 minutes or until tender. Return shredded chicken to saucepan. Gently stir in peas. Sprinkle with parsley to serve, if desired.
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