This easy soup will be ready to eat in half an hour.
by Todd Leonard CEC
- 2 tbsp. THRIVE butter
- 1 tbsp. garlic, minced
- 8 c. water
- 1/4 c. THRIVE Chicken Bouillon
- 1/4 c. THRIVE Celery – Freeze Dried
- 1/4 c. THRIVE Chopped Onions – Freeze Dried
- 2 tbsp. THRIVE Carrot Dices
- 1 c. THRIVE Chopped Chicken – Freeze Dried
- 1 tsp. THRIVE Chefs Choice
- 1 1/2 c. Egg Noodle Pasta
- Sweat butter and garlic together into a saucepan until lightly browned.
- Add all remaining ingredients except noodles and bring to a simmer.
- Turn heat to medium and add in noodles. Simmer for 10 minutes on medium heat.
Makes 8 servings