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Chicken Vegetable Soup

<strong>Chicken Vegetable Soup</strong>

Chicken Vegetable Soup

 

SERVINGS: 4

INGREDIENTS


  • 1 medium onion, chopped
  • 1 cup red-skin potatoes, chopped
  • ½ cup sliced celery
  • ½ cup sliced carrots
  • 1 tablespoon extra-virgin olive oil
  • 2 (14-½ ounce) cans chicken broth
  • 1 (10-ounce) can VALLEY FRESH®100% Natural White Chicken, drained
  • 1 cup uncooked egg noodles
  • ½ cup frozen peas
  • 1 teaspoon snipped fresh dill or ¼teaspoon dried dill

DIRECTIONS



1.  In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender.
2.  Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes.
3.  Season to taste with salt and pepper.
 
 
 
 
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