Chicken Noodle Soup

I used to make chicken soup with a fresh broth that took me all day to simmer.  When I began creating my own homemade soup mix blends, I decided to try and duplicate that made from scratch flavor that I could make in minutes when time was short.

This recipe is the result of that effort and now a family favorite.  It is full of flavor and the savory is perfectly complemented by the Sweet Cornbread recipe we always serve with it.


1 Home-Style Chicken Noodle Soup Blend (recipe in the soups eCookbook Here) 
6 cups water
1 cup frozen mixed vegetables (eliminate this ingredient if you added dried mixed vegetables to your blend)
2 cups precooked and shredded chicken (see tip here)


1. Place all ingredients in a large soup pot and bring to a boil.
2. Reduce heat to a simmer and cook about 15 minutes, until the pasta is tender.
3. Serve warm with fresh baked bread

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