A chicken vegetable soup with red skin potatoes, celery, carrots, egg noodles, peas, and canned chicken seasoned with dill is a comforting and delicious dish that is perfect for a cozy night in.
|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|
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.
*Minimally processed. No artificial ingredients.