QUICK CHICKEN NOODLE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 to 2 onions, chopped
  • 3 stalks celery with tops, chopped
  • 1 to 2 teaspoons butter
  • 6 cups chicken broth
  • 1 - 15 ounce can mixed vegetables, drained *
  • 1 - 15 ounce can creamed corn
  • 2 burrito-size tortillas - use pizza cutter to slice into noodles
  • cooked chicken, diced

Directions

  • In Dutch oven, melt butter. Saute onion and celery for 1 to 2 minutes. Add broth, mixed vegetables, and creamed corn. Bring to a boil and simmer for approximately 10 minutes.
  • Heat to a slow boil. Gradually add tortilla noodles. Cook approximately 5 minutes, until noodles are tender and puffy.
  • Stir in chicken. Heat only until chicken is hot. Serve immediately.
  • * Use your choice of vegetables. I like to use fresh, "in season" vegetables.

Notes

Categories: Poultry  Soup  Vegetable 
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