Bring chicken broth and bay leaf to a boil in a large saucepan. Add frozen egg noodles and simmer 20 minutes.
Comfort food at its finest. To cut down on prep time, turn to Hy-Vee Short Cuts.
Servings and Ingredients
|8 c. Hy-Vee 33%-less-sodium chicken broth|
|1 Hy-Vee bay leaf|
|1 (16-oz.) package Hy-Vee frozen egg noodles|
|1 ⅓ c. onion, chopped|
|1 ⅓ c. carrots, chopped|
|1 ⅓ c. celery, chopped|
|1 ½ tsp. Hy-Vee dried parsley|
|¼ tsp. Hy-Vee dried thyme|
|Hy-Vee black pepper , to taste|
|1 ⅓ c. Hy-Vee skim milk|
|6 tbsp. Hy-Vee unsalted butter|
|⅓ c. Hy-Vee all-purpose flour|
|1 lbs. boneless skinless chicken breasts, cooked|
Things To Grab
- Large saucepan
- Small saucepan
Stir in onion, carrots, celery, parsley, thyme and black pepper. Simmer for 10 more minutes. Stir in milk and bring back to a simmer.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Whisk in flour and cook 1 to 2 minutes. Stir into soup and heat until thickened, about 2 minutes. Discard bay leaf. Stir in cooked chicken and heat through.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 80mg
- Sodium: 430mg
- Total Carbohydrates: 28g
- Protein: 15g
Hy-Vee Frozen Egg Noodles package