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Chicken Noodle Soup Recipe

Ingredients

2 tablespoons vegetable oil

2 carrots, thinly sliced

2 cups chopped celery

3 cups chicken broth

2/3 cup water

1 (10 ounce) can sliced mushrooms

2 tablespoons olive oil

1 (10 ounce) package frozen mixed vegetables

1 (10 ounce) package frozen mixed vegetables

1 cup cooked chicken breast meat

1 (10 ounce) package frozen mixed vegetables

1 cup chicken broth

1 cup cooked spaghetti

1 cup cooked chicken sausage

1 small onion, diced into 1/4 inch slices

1 medium head cabbage, shredded

1 medium head broccoli, sliced

1 cup chopped onion

1 medium head cabbage, sliced

1 medium head broccoli, sliced

1 medium head cabbage, chopped

1 medium head garlic, diced

1 medium head garlic, diced

1 medium head cabbage, chopped

1 medium head cabbage, sliced

2 sprigs fresh mint

2 sprigs fresh juniper berries

1 pinch ground black pepper

1 pinch ground nutmeg

1 pinch ground cinnamon

4 tablespoons butter, melted

Directions

Place fat side down on dish. Place carrots on rack on top. Sprinkle celery on top of carrots. Heat oil in large skillet. Add carrots and celery; stir-fry about 3 minutes or until carrots are opaque. Add mushrooms and olive oil to skillet; add and stir-fry 4 minutes. Add mushroom and olive oil.

Add mixed vegetables and mixed vegetables to skillet; pour over veggies and scramble. Add mixed vegetables again. Fold over and stir-fry about 3 minutes. Return vegetables and vegetables to skillet; mix all together.

Add chicken breast meat; heat through. Add rice and stir-fry about 3 minutes. Add noodles/Chinese-style cooking rice (also called crock), and stir-fry about 3 minutes or until noodles are cooked through. Add mushrooms and opening wine to pan.

Voila! Serve warm.