A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.
4 ounces dry Italian tagliatelle or other egg noodles
1 cup frozen peas, thawed
3 cups cooked chicken, shredded or diced
Salt and ground black pepper
Methods/Steps
Bring the water to a simmer in a large soup pot. Add the Fond de Poulet Gold® and whisk until it is dissolved. Add the carrots and celery and simmer for 20-30 minutes.
Add the noodles, cover the pot, and simmer until the noodles and vegetables are tender.
Add the peas and chicken, stir to combine, and cook just another minute or two, until the soup is warmed through. Season to taste with salt and pepper.
