A chicken vegetable soup with red skin potatoes, celery, carrots, egg noodles, peas, and canned chicken seasoned with dill is a comforting and delicious dish that is perfect for a cozy night in.
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 |
Directions
In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender.
Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes.
Season to taste with salt and pepper.