Frozen Veggie Chicken Noodle Soup
Author: 
 
Recipe Name: Frozen Veggie Chicken Noodle Soup Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Ingredients
  • 1 tablespoon vegetable oil
  • 2 cups frozen cubed hash brown potatoes
  • ½ cup frozen chopped onion
  • ½ cup frozen chopped red bell peppers
  • ½ cup frozen chopped celery
  • 4 cups chicken stock
  • ½ teaspoon garlic salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon dried thyme
  • 2 cups cooked chopped chicken
  • 2 ounces egg noodles
  • 1 cup evaporated milk
  • Fresh chopped parsley for garnish
Instructions
  1. Coat a large saucepan with cooking spray and add the oil. Place over medium-high heat. When hot, add the frozen potatoes, onions, bell peppers and celery. Cook, stirring occasionally, for 4 minutes.
  2. Stir in the stock, salt, pepper and thyme. Bring to a boil and reduce the heat to simmer. Add the chicken, cover and cook 5 minutes. Stir in the noodles and evaporated milk and cook 5 more minutes or until the noodles are done. Ladle into warm soup bowls and garnish with the parsley.
  3. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/