Guest guest Posted January 17, 2008 Report Share Posted January 17, 2008 Hi All, I created this quickie concoction (recipe) tonight to help my body battle the flu bug. It's a vegetarian version of chicken and noodle soup. Enjoy! Ingredients: 3 (10 oz) cans of Campbell's Cream of Celery Soup 3 & 1/2 cans (using soup cans) of milk 1 medium onion (diced) 1/2 teaspoon of poultry seasoning 2 to 3 teaspoons of sage salt & black pepper to taste 1/2 bag of Morningstar Meal Starter Chik'n Strips (diced) 8 ounces of wide egg noodles (or half of 16 oz bag) Directions: On stove top in large pot, cook egg noodles according to package directions (but slightly under cook the noodles). In medium-large pot combine celery soup, milk, poultry seasoning, sage, diced onion, salt and black pepper. Cook on medium-high heat, stirring soup occasionally until thoroughly heated. Then add diced Chik'n Strips and precooked egg noodles to hot soup, stirring occasionally until heated. Serve soup hot. (note: If soup is too thick and/or you prefer a thinner consistency, just add some water to it) Best regards, Sandy Boyd Michigan Quote Link to comment Share on other sites More sharing options...
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