Fall Harvest Chicken Noodle
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
Whether it’s grilled, sautéed, baked, or roasted, this is your guide to the ultimate weeknight wonder: Chicken Soup!
Remember: Add Soup Base to Taste!
After you’ve decided on the method, dice up 2-3 good size cooked chicken breasts and place them in a large pot. You can add a couple coarsely chopped celery stalks, 1 minced garlic clove, diced onion or some white wine! Cook until the onion is translucent and vegetables are tender, about 5 minutes. Set a side to be added later.
Add tube to 8 cups of cold water, bring to a boil; add your cooked chicken & veggies. Reduce heat, cover and simmer, stirring occasionally for 15 minutes. Add a 1/2 can of diced tomatoes (optional), 1/2 cup of cream and a touch of oyster sauce for boldness. If you like, add snow peas for a different texture.
When ready, discard bay leaves. Add salt and ground pepper to taste.
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes! Our orchard fresh soup recipe answers the urgent need for convenience and nutrition without sacrificing the taste!
Use the hashtag’s #FallHarvest or #ChickenNoodle with photo’s on #socialmedia you might just spontaneously win more #Tastysoup!
Refrigerate for up to 3 days. Reheat to serve. Left over portions can be frozen in zip lock bags. Thaw from freezer and reheat for instant soup time!
elbow pasta, peas, carrots, white onion flakes, red & green bell peppers, celery, soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; herbs & spices, bay leaf