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chicken meat butter yellow peppers green onion mushrooms chicken bouillon salt pepper other seasoning egg noodles heavy cream
Viewed: 6 - Published at: 8 months agoIngredients
- cooked chicken meat, chopped,with juices from pan (Left over roasted/baked)
- 2 -3 tablespoons butter
- diced yellow peppers or diced orange bell pepper (amounts will vary with the amount of soup you decide to make)
- 1 bunch green onion, sliced
- 1 package fresh sliced mushrooms
- 2 -4 cups water
- chicken bouillon
- salt
- pepper (I use coarse ground)
- other seasoning, your juices from your left over chicken should be seasoned nicely already (optional)
- 1 package egg noodles (I use Mrs. Reams frozen egg noodles)
- 8 -16 ounces heavy cream (1-2 small cartons, see note in instructions)
Method
- First, let me clear up the chicken issue.
- Whenever I roast a chicken I always have about half of that chicken left.
- I will pick that meat and pour all the juices from the pan over the meat and freeze it for later use.
- I don't really think there has to be a certain amount of chicken used, just what you have or however much you would like in your soup.
- In a dutch oven, melt butter and saute carrots, celery, and peppers, adding the green onion and mushrooms toward the end.
- I try and leave a little"crunch" in the veggies.
- Add chopped chicken meat/juices and cook until warmed through.
- Next, depending on how much soup you want to make, add the 2-4 cups of water with the proper amount of chicken bouillon to accompany the amount of water used.
- Salt and pepper to your taste.
- Bring to slight boil and add egg noodles, cooking until noodles are done.
- Right before serving, stir in heavy cream (I use 8 oz if I only used 2 cups of water, 16 oz if I used 4 cups of water).
- NOTE-I am guessing that the cartons of heavy cream are 8 oz, I just know I buy the small cartons.
- Take a quick taste to check seasoning and adjust before serving.
