Ingredients
- 1 1/2 pounds cooked chicken (diced, you need approximately 2 cups leftover rotisserie chicken works great)
- 1 box (10 ounce) frozen mixed vegetables (l prefer the blend with corn, carrots, peas and green beans)
- 1/2 cup diced yellow onion (frozen works great if your store carries them)
- 1 cup sliced mushrooms (frozen works great if your store carries them)
- 1 teaspoon garlic, minced
- 1 cup wide egg noodles (dry noodles, the no egg noodles also work very well; use your favorite)
- 6 cups chicken broth
- 1 can (15 ounce) vegetable broth
- Good Seasons Zesty Italian Salad Dressing & Seasoning Mix (2 envelopes, Mild Italian or Italian will work)
- 3 tablespoons parsley, chopped fine
- 2 teaspoons butter
- Salt and pepper
How to Make
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Step 1: Base ... Add the butter to a large stock pot and bring to medium heat. Add the mushrooms (especially if fresh), start those first; if they are frozen add the mushrooms, onions, along with the garlic all at the same time; season with a pinch of salt and pepper and cook 3-4 minutes until slightly tender. Then add in the chicken, frozen mixed vegetables, broth, Good Seasons, and bring to a light boil. After it comes to a boil, reduce to a low and simmer 10 minutes.
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Step 2: Finish ... Add the noodles and check for seasoning (salt and pepper) and add as needed. Cook the noodles until tender, then add the parsley and remove from the heat.
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Step 3: Serve and ENJOY! I love saltine crackers with my soup. Note: As I mentioned, this is a quick and easy soup. It is a nice way to use up leftover chicken with very little work; and it makes a big hearty pot of soup for an easy dinner.
We hope you enjoy this recipe!
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