Ingredients:
- - 1 medium onion, chopped
- - 1 cup red-skin potatoes, chopped
- - 1/4 cup carrots, sliced
- - 1/2 cup celery, sliced
- - 1 tablespoon CARAPELLI® Premium Extra Virgin Olive Oil
- - 1 (10 ounce) can VALLEY FRESH® 100% Natural White Chicken, drained
- - 2 (14-1/2 ounce) cans of VALLEY FRESH® gluten-free Chicken Broth
- - 1 cup uncooked gluten-free egg noodles
- - 1/2 cup frozen peas
- - 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dill
Instructions:
In a large saucepan, sauté onion, potato, carrots, and celery in oil until tender. Add remaining ingredients. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.