Menu Enter a recipe name, ingredient, keyword...

CHICKEN NOODLE SOUP

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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

You'll also love

Review this recipe

Velveeta Tuna and Noodles Cube steak over egg noodles