Valley Fresh® Chicken Vegetable Soup

Ingredients

1 medium onion, chopped

1 cup red-skin potatoes, chopped

½ cup sliced celery

½ cup sliced carrots

1 tablespoon extra-virgin olive oil

2 (14-½ ounce) cans chicken broth

1 (10-ounce) can VALLEY FRESH® 100% Natural White Chicken, drained

1 cup uncooked egg noodles

½ cup frozen peas

1 teaspoon snipped fresh dill or ¼ teaspoon dried dill

Instructions

In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender. Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes. Season to taste with salt and pepper.

Total Time: Under 15 minutes

Preparation Time: Under 15 minutes

Serving Size: 4

Meal Occasion: Lunch

Nutrition 230 cal., 5g total fat (0g sat. fat), 35mg chol., 700mg sodium, 28g carb., 3g fiber, 5g sugar, 16g protein

Valley Fresh® Chicken Vegetable Soup

Ingredients

1 medium onion, chopped

1 cup red-skin potatoes, chopped

½ cup sliced celery

½ cup sliced carrots

1 tablespoon extra-virgin olive oil

2 (14-½ ounce) cans chicken broth

1 (10-ounce) can VALLEY FRESH® 100% Natural White Chicken, drained

1 cup uncooked egg noodles

½ cup frozen peas

1 teaspoon snipped fresh dill or ¼ teaspoon dried dill

Instructions

In a large saucepan, sauté onion, potatoes, celery and carrots in oil until tender. Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer 10 minutes. Season to taste with salt and pepper.

Serving Size: 4