Vegetable Noodle Soup Recipe

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Vegetable Noodle Soup Recipe

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"This creamy soup is great on a cold winter day," assures Judie Peters of Camden, Indiana. "I created it when I didn't have all the ingredients for broccoli soup. I like this combo even better."
MAKES:
5-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3-1/2 cups milk
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1/2 cup cubed Process American cheese
  • 1 envelope chicken noodle soup mix

Directions

In a large saucepan, bring milk to a boil. Stir in vegetables and return to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in cheese and soup mix. Return to a boil. Reduce heat. Simmer, uncovered, for 5-7 minutes or until the noodles are tender and the cheese is melted, stirring occasionally. Yield: 5-6 servings.
Originally published as Vegetable Noodle Soup in Quick Cooking January/February 2000, p9

  • 3-1/2 cups milk
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1/2 cup cubed Process American cheese
  • 1 envelope chicken noodle soup mix
  1. In a large saucepan, bring milk to a boil. Stir in vegetables and return to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in cheese and soup mix. Return to a boil. Reduce heat. Simmer, uncovered, for 5-7 minutes or until the noodles are tender and the cheese is melted, stirring occasionally. Yield: 5-6 servings.
Originally published as Vegetable Noodle Soup in Quick Cooking January/February 2000, p9

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