CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP
CHICKEN NOODLE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    PKG CHICKEN BROTH

  • 4

    CUP WATER

  • 1

    TBSP OLIVE OIL

  • 1

    SMALL ONION CHOPPED

  • 2

    STALKS CELERY, THINLY SLICED

  • 2

    MEDIUM CARROTS, THINLY SLICED

  • PEPPER

  • 1

    LB SKINLESS BONELESS CHICKEN BREAST HALVED

  • 3

    CUP MEDIUM EGG NOODLES UNCOOKED

  • 1

    CUP FROZE PEAS THAWED

Directions

1 IN COVERED 3 QT SAUCEPAN, HEAT BROTH AND WATER OVER MEDIUM HIGH HEAT 2 MEANWHILE IN 5-6 QT SAUCEPAN HEAT OIL OVER MEDIUM HEAT. ADD ONION AND COOK 5 MINUTES OR UNTIL BROWNED, STIRRING OCCASIONALLY, ADD CELERY, CARROTS, AND HOT BROTH MIXTURE AND 1/8 TSP PEPPER; COVER PAN AND HEAT TO BOILING 3 WHILE VEGETABLES ARE COOKING CUT CHICKEN INTO 3/4 INCH PIECES 4 UNCOVER SAUCE POT AND STIR IN NOODLES; COVER AND COOK 3 MINUTES. STIR IN PEAS AND CHICKEN, COVER AND HEAT TO BOILING 3-4 MINUTES. MAKES 10 1/ CUPS

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