Chicken Broccoli Noodle Soup Recipes

Steps:

• In a large saucepan or Dutch oven cook and stir broccoli, mushrooms, carrot, and onion in hot butter 6-8 minutes or until vegetables are tender.
• Stir in flour, basil, and pepper. Add milk and half-and-half all at once; add Worcestershire sauce and bouillon granules. Cook and stir until thickened and bubbly. Add Grilled & Ready® Diced Chicken; heat through.

Steps:

• In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
• Top each serving with cheese.

Steps:

• Cook noodles in boiling, salted water until almost tender, drain.
• Mix soup and milk, add to noodles and season to taste with salt and pepper.
• In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli.
• Top with 1/3 of the noodles, then with all of the chicken.
• Cover with remaining noodles.
• Mix butter with bread crumbs and sprinkle over the top.
• Bake uncovered at 350° until brown and bubbly, about 30 minutes.

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

Steps:

• 1. 4-6 Chicken Breasts1 - 12 oz bag wide egg noodles1 tbsp salt1 tsp white pepper1 tsp celery seeds2 cloves fresh garlic1 large onion, diced4-6 carrots, sliced4 broccoli crowns, cut to bite size In a large stock pot boil chicken in salted water just until tender, (do not overcook) or it will get tough. Remove chicken from broth to cool saving the chicken stock. Skim off any foam from the broth. You want your broth to be clear. Add cut vegetables and spices to chicken broth, add more salt or spices to personal taste. Simmer for 30 minutes or until vegetables are tender. Add wide egg noodles and simmer until done. Enjoy!

Steps:

• Heat olive oil in large saucepan.
• Add onion and saute over medium heat till onions are golden.
• Add chicken (or vegetable for vegetarians) broth and bring to a boil.
• Add salt and noodles.
• Cook uncovered for about 3 minutes, stirring occasionally.
• Stir in broccoli and garlic powder and cook for another 4 minutes.
• Add milk, cheese and pepper stirring constantly until the cheese is melted.