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Chicken Vegetable Soup
Chicken Vegetable Soup
SERVINGS:
4
INGREDIENTS
1 medium onion, chopped
1 cup red-skin potatoes, chopped
½ cup sliced celery
½ cup sliced carrots
1 tablespoon extra-virgin olive oil
2 (14-½ ounce) cans chicken broth
1 (10-ounce) can
VALLEY FRESH®100% Natural White Chicken
, drained
1 cup uncooked egg noodles
½ cup frozen peas
1 teaspoon snipped fresh dill or ¼teaspoon dried dill
DIRECTIONS
In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender.
Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes.
Season to taste with salt and pepper.
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