Just finished making this. Thought I'd share and archive the recipe for my (and your) later use.

4 boneless chicken breasteses
12 oz bag of whole wheat, yolk free egg noodles
1 large onion peeled and diced
2 full bunches of celery washed and sliced
16 oz bag of baby carrots washed and sliced (didn't use the whole bag)
1 large zucchini squash washed and diced
32 oz of low sodium chicken broth
1 cup of pale dry cocktail sherry
3/4 stick of unsalted light butter
Minced garlic to taste
White Muntock, green Madagascar, and black peppercorns, ground and seasoned to taste
Salt to taste


Chicken (cooked in a pan with a dash of Macadamia nut oil) then wrapped in aluminum foil to rest for aproximately 30 minutes, then trimmed and diced.

Noodles brought to a boil then removed from heat and allowed to stand for approximately 5 minutes

Broth, sherry, onion, celery, carrots, squash, pepper, salt, garlic, and butter brought to a boil and then allowed to simmer for approximately 40 minutes.

All ingredients then combined and stirred.

Makes about 4 quarts.

Whole process took about an hour and a half.

Sometimes I still cook. Today was a success. Paves the way for future endeavors. Share yours if you can.

Thanks,