Hearty Chicken Noodle Soup
I will be using Cugino’s Soup Mix as a starter. Cut all veggies and shred chicken. I am using leftover rotisserie chicken.
1
Add butter and garlic to skillet and sauté.
2
Add onions and sauté.
3
Cook garlic and onions until translucent. Add carrots and celery.
4
Add mushrooms and continue to sauté 10 min. Add all seasonings.
5
Veggies should be a little tender. Add a tsp of oil if needed. (olive or vegetable oil) Set aside.
6
Add chicken broth to a large soup pot and heat until boiling. Add diced potatoes. Cook 5 min.
7
Stir potatoes. Add soup starter mix. Give a good stir and continue cooking on medium heat.
8
Add cooked veggies, stir well. Continue cooking.
9
Add shredded chicken. Stir well. Cook 10 min until pasta is done. Turn off.
10
Stir well. Soup will continue cooking. Crack lid to prevent over cooking.
11
Good & Hearty. Enjoy!
12
What you'll need
2 packs
Cugino’s Chicken Noodle Soup Mix
1/2 Lbs. Rotisserie Chicken (shredded)
1 cup diced
Celery
1 medium diced
Onion
1 cup diced
Carrots
1 small can
Mushrooms (optional)
1/4 cup
Green Onion
1 tsp chopped fresh
Parsley
2 small
Diced Red Potatoes
2 chopped small
Garlic Cloves
2 sprigs
Fresh Thyme
1/2 tsp
Cracked Black Pepper
1/2 tsp
Lawry’s Casero Pollo Asado Seasoning
a pinch
Salt (optional)
1/2 tsp
Garlic Salt
Tips: use chicken broth instead of water for more flavor; since noodles and potatoes soak up broth while cooking, add more chicken broth once soup sets
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