Wednesday, November 12, 2008

(NOTE: If you don't have chicken broth powder, omit it and the water, and substitute (3) 14.5-ounce cans chicken broth.)

1 small onion, chopped
2 stalks celery, chopped
3 tablespoons butter or margarine
2 cups cooked chicken (or turkey), diced
6 cups hot water
4 teaspoons chicken broth powder
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 cups frozen mixed vegetables
1 1/2 teaspoons lemon-pepper seasoning
2 cups uncooked rotini pasta
salt to taste

1. In a Dutch oven, cook onion and celery in butter over medium heat, until tender. Stir in the leftover turkey, water, chicken broth powder, condensed soup, vegetables and lemon-pepper seasoning. Bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

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