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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I used the creamy base from Potato soup Potato Soup and halved it, then mixed some frozen peas and cooked rotini pasta and....voila! I got this. It would be delicious with any of the fabulous bread recipes here. This can also be served as a main course or a side dish. Ingredients:
1/2 cup water |
1 teaspoon chicken bouillon |
3/4 cup sliced celery |
1/3 cup chopped carrot |
1/3 cup chopped onion |
2 teaspoons dried parsley or 2 tablespoons fresh parsley |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
1 teaspoon dill weed |
1 3/4 cups milk |
1 1/2 tablespoons flour |
1 tablespoon butter |
1 cup cooked and drained frozen peas |
6 cups cooked and drained rotini pasta (any kind is fine really... besides spaghetti noodles) |
Directions:
1. In saucepan combine water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
2. Cover and simmer until veggies are tender (about 15-20 minutes).
3. Add 1-1/2 cups of milk and heat until hot.
4. Blend flour with 1/4 cup milk stirring till smooth, then stir into saucepan.
5. Cook, stirring constantly until smooth and bubbly.
6. Stir in peas and pasta.
7. NOTE: If all veggies are chopped ahead of time and peas and noodles are cooked and drained, then preparation time is accurate.
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