From Julie Summerhays
1-2 pounds Chicken, cooked and cut up
2 stalks of celery washed and cut up
1 cup carrots, peeled and chopped
1/2 white onion or use Dried onion
6 cups of Water
1/4 cup of Watkins Chicken Flavoring (Soup and Gravy Base)
Country Pasta Egg Pasta Noodles (I find them at Costco
Add Water, veggies, and Chicken Flavoring, bring to boil until tender. Add Chicken and pasta, boil as per the noodle package.
Wendys favorite soup!
Showing posts with label noodles. Show all posts
Showing posts with label noodles. Show all posts
Monday, December 26, 2016
Wednesday, February 13, 2008
Chicken & Veggie Noodle Soup
2 -3 lbs chicken, boiled and chopped or shredded
Olive Oil 2 T for sauting Veggies
1 cup chopped onion (1/2 yellow onion 1/2 purple onion)
1 cup diced celery
4 cups chicken stock (from boiled chicken above, I add Chicken Base 2 T)
2 cups water
1 tsp freshly minced garlic (more if desired)
1 Can Green Beans
1 Cup Frozen Corn
1 cup sliced carrot (I use canned or frozen)
1 tsp salt
1/2 tsp black pepper corns grinded (more if desired)
1/2 tsp minced fresh parsley
1/2 tsp Basil
1/2 -1 tsp Oregano
1 pkg Egg Noodles (NOT WIDE)
minced fresh parsley for garnish
Saute the onion and celery in the saucepan for just 4 to 5 minutes, using the olive oil. BE CAREFUL not to brown them.
Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for 10-15 minutes, or until the noodles are tender (You don't want to over cook the noodles).
Serve with a pinch of minced fresh parsley sprinkled on top.
Yield: 6 servings
Olive Oil 2 T for sauting Veggies
1 cup chopped onion (1/2 yellow onion 1/2 purple onion)
1 cup diced celery
4 cups chicken stock (from boiled chicken above, I add Chicken Base 2 T)
2 cups water
1 tsp freshly minced garlic (more if desired)
1 Can Green Beans
1 Cup Frozen Corn
1 cup sliced carrot (I use canned or frozen)
1 tsp salt
1/2 tsp black pepper corns grinded (more if desired)
1/2 tsp minced fresh parsley
1/2 tsp Basil
1/2 -1 tsp Oregano
1 pkg Egg Noodles (NOT WIDE)
minced fresh parsley for garnish
Saute the onion and celery in the saucepan for just 4 to 5 minutes, using the olive oil. BE CAREFUL not to brown them.
Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for 10-15 minutes, or until the noodles are tender (You don't want to over cook the noodles).
Serve with a pinch of minced fresh parsley sprinkled on top.
Yield: 6 servings
Thursday, July 5, 2007
Crockpot Chicken and Noodles
Recipe By: Wendy Connors
Ingredients
2-4 Large frozen Chicken breasts
1 Pkg Wide Egg Noodles
1 Can cream of Chicken Soup (fat free if desired)
4 T Butter
Salt and pepper to taste
1/2 bunch of green onions
1-2 cups milk
Directions
Add Chicken, soup, onions, salt and pepper in Crock-pot on low for 2-3 hours (until chicken is done). Add Noodles, butter and milk (enough milk to cover the noodles;
Cook for 20-25 minutes until noodles are done. Serve immediately
Ingredients
2-4 Large frozen Chicken breasts
1 Pkg Wide Egg Noodles
1 Can cream of Chicken Soup (fat free if desired)
4 T Butter
Salt and pepper to taste
1/2 bunch of green onions
1-2 cups milk
Directions
Add Chicken, soup, onions, salt and pepper in Crock-pot on low for 2-3 hours (until chicken is done). Add Noodles, butter and milk (enough milk to cover the noodles;
Cook for 20-25 minutes until noodles are done. Serve immediately
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