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In a large casserole or pot, add the fat, sauté the onions and carrots for 2-3 minutes over medium-high heat or until they begin to soften.
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Add the mushrooms and cook for an additional 2-3 minutes.
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Add the chicken and seasonings.
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Once the chicken has turned white and begins to get color, add the noodles.
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Pour in the liquid (I used all chicken broth) and mix well. Bring to a simmer and taste the broth for seasoning and make any necessary adjustments.
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Cook on a high simmer/low boil for about 10-12 minutes or until the noodles are al dente and the chicken is cooked through. The broth will reduce down.
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Serve and enjoy.