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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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Homemade taste makes this chunky soup, priced at 94¢ per serving, a favorite of Elaine Bickford's. We enjoy it with hot bread in winter and with salad in summer, she relates from Las Vegas, Nevada. Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
3 cups water |
1-3/4 cups sliced carrots |
1/2 cup chopped onion |
2 celery ribs, sliced |
1 package (12 ounces) frozen egg noodles |
3 cups chopped cooked turkey |
1 package (10 ounces) frozen peas |
2 envelopes chicken gravy mix |
1/2 cup cold water |
Directions:
1. In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.
2. Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.
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