Vegetable Chicken Soup

Name: Vegetable Chicken Soup
Ingredients: 3 quarts water; 2 large carrots, sliced; 1 cup chopped onion; 3 celery ribs, sliced; 2 cups fresh broccoli florets; 2 cups fresh cauliflowerets; 2 garlic cloves, minced; 3 tablespoons chicken bouillon granules; 3 tablespoons picante sauce; 2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon cayenne pepper, optional; 2 cups cubed cooked chicken breast; 3-1/2 cups egg noodles, cooked and drained

15 ingredients

3 steps

Ingredients

3 quarts water
2 large carrots, sliced
1 cup chopped onion
3 celery ribs, sliced
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
2 garlic cloves, minced
3 tablespoons chicken bouillon granules
3 tablespoons picante sauce
2-1/4 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cayenne pepper, optional
2 cups cubed cooked chicken breast
3-1/2 cups egg noodles, cooked and drained

Directions

1

In a large soup kettle, combine the water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender, about 20 minutes.
2

Add the broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer until broccoli and cauliflower are tender, about 20 minutes.
3

Add chicken and noodles. Cover and simmer until heated through, about 5 minutes.

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