2 (4 ounce) cans chicken broth
4 (6 ounce) cans chicken noodle soup
1 can sliced mushrooms
1 (16 ounce) can frozen green peas
1 can whole chicory root vegetables, drained
1 (3 ounce) can chopped cherries, drained
1 teaspoon paprika
1 teaspoon salt
Bring a large pot of water to a boil. Saute chicken breast filling for 5 to 7 minutes, turning once. Pour in broth to cover chicken drain (refrigerating before serving). Allow chicken to cool.
Stir noodles into chicken broth while cooking over low heat. Cover broth and prevent from cooking longer. Close and refrigerate lid of pot.
Stir mushrooms and peas into broth while cooking over low heat. Place the vegetables into broth. Cover and refrigerate before serving.
Stir chicken meat into the soup and chicken broth mixture; stir. Cover and refrigerate until broth is warmed through.
Cut chicken into strips. Place strips in a large bowl. Repeat with noodles, mushrooms, green peas, cherries, paprika and salt. Cover and refrigerate.
Saved coming out and i accidentally put the Dressing (along with nuts) in the 29oz. Chicken, even though it said it should stay at room temp. That ended up being a HUGE mistake, because the Chicken really took off with the dressing and had a massive salad to dress. ANOTHER great recipe for your summer!
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