Creamy Chicken Noodle Soup
Serves: 12 (1 cup each)
2 (32 oz each) containers reduced-sodium chicken broth
1 tbsp parsley flakes
1/2 tsp poultry seasoning
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1/2 large yellow onion, finely chopped
1 pound boneless, skinless chicken breasts, cut into small pieces
8 oz egg-free wide noodles
1 (10.5 oz) can Healthy Recipe cream of chicken soup
1/2 c. sour cream
1 c. water
Bring chicken broth, parsley and poultry seasoning to a boil in a Dutch oven over medium-high heat. Add carrots, celery, onion, chicken and noodles; simmer for 15 minutes or until chicken is cooked through and noodles are very tender.
Blend together cream of chicken soup and water. Stir into soup and simmer 5 more minutes.
Serves: 12 (1 cup each)
2 (32 oz each) containers reduced-sodium chicken broth
1 tbsp parsley flakes
1/2 tsp poultry seasoning
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1/2 large yellow onion, finely chopped
1 pound boneless, skinless chicken breasts, cut into small pieces
8 oz egg-free wide noodles
1 (10.5 oz) can Healthy Recipe cream of chicken soup
1/2 c. sour cream
1 c. water
Bring chicken broth, parsley and poultry seasoning to a boil in a Dutch oven over medium-high heat. Add carrots, celery, onion, chicken and noodles; simmer for 15 minutes or until chicken is cooked through and noodles are very tender.
Blend together cream of chicken soup and water. Stir into soup and simmer 5 more minutes.
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Another Great Group of *~ Beth ~*
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