Ingredients
- 1 lg. onion
- 1 lb baby carrots
- 1 pkg fresh mushrooms
- 1 1/2 tsp salt
- 1 tsp garlic salt
- 1 tsp ground pepper
- 1 lb chicken breast
- 1 bag Bear Creek Chicken Noodle Soup Mix
- 1 can chicken broth
Preparation
Step 1
Chop: 1 lg. onion, 1 lb. baby carrots, 1 pkg fresh mushroom
Sauté in a stock pot with 3 T. butter.
Add: 1 1/2 t. salt
1 t. garlic salt
1 t. ground pepper
Cut 1 lb. chicken breast into 1 inch chunks and add to vegetables. Turn up the heat on the stock pot a little so that the chicken browns just a little. Sauté until vegetables are crisp-tender and chicken is done on all sides.
Add your choice of the following:
EITHER
a store-bought chicken noodle soup bag such as Bear Creek
1 can chicken broth
enough water to fill the requirements of the soup bag
OR
3 T. flour, stirred into the saute mixture
3 cans chicken broth
3 c. water
1 large bag egg noodles
If you use the soup mix, just simmer until everything, including the noodles are tender. If you use the noodles and broth, cook the noodles separately and add them after all the vegetables and chicken are tender. When you're just about ready to serve, add 1 1/2 c. sour cream. I use low fat or fat free as often as the other, so it all works.