By Victoria Hart Glavin of Tiny New York Kitchen
- 1 Tablespoon Unsalted Butter
- 1 1/2 Cups Sliced Carrots
- 1 Cup Chopped Yellow Onion
- 1/2 Cup Chopped Celery
- 1 Teaspoon Minced Garlic
- 1/2 Pound Boneless Skinless Chicken Breast
- 1/2 Teaspoon Freshly Ground Pepper
- 3 1/2 Cups Low-Sodium Chicken Broth
- 4 Ounces Uncooked Egg Noodles Or Pasta Of Your Choice
- 1/4 Cup Chopped Fresh Parsley
In a large-size saucepan heat butter over medium-high heat. Add carrots, onions, celery, and garlic. Cook for 3 minutes. Stir occasionally. Cut chicken breast into 1/2 inch pieces. Add to saucepan and sprinkle with pepper. Cook1 minute. Stir occasionally. Add chicken broth and noodles. Cover and bring to a boil. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until noodles are tender and chicken is cooked through. Stir in parsley. Remove from heat and ladle into bowls. Serves 4.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.