Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

White Meat, Buttery Chicken Noodle Soup




Source of Recipe


Internet


List of Ingredients




6 tablespoons (3/4 stick) butter
1 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
1/2 teaspoon freshly ground pepper
1-1/4 cups sliced white mushrooms
6 cups chicken broth
1 cup cooked chicken breast, cubed
1/4 cup cooking sherry
2 cups cooked wide egg noodles
2 to 3 tablespoons chopped fresh dill or parsley, OR 2 to 3 teaspoons dried dill or parsley

Recipe



In a large pot, heat butter over low heat until melted. Add carrots, celery, onions and pepper. Cook and stir over medium heat about 5 minutes. Add mushrooms and cook 2 to 3 minutes longer or until carrots are tender. Add broth. Heat until hot. Add chicken, sherry and noodles. Heat 2 to 3 minutes longer. Add chopped dill.