3 Boneless skinless chicken breasts cut into thin strips
2 teaspoons Hill country season salt
2 tablespoons canola oil
2 cans (14.5 oz.) Low sodium chicken broth
1 pkg. (16 oz.) H-E-B vegetable soup blend
1 cup H-E-B Wide Noodles or H-E-B Instant Long Grain Rice
Season the chicken strips with the season salt and set aside. Heat a large soup pot over medium high heat for 3 minutes. Add the oil and stir-fry the chicken strips for 5 minutes or until golden.
Add 2 quarts WATER and chicken bouillon to the cooked chicken strips and bring to a boil over high heat. Lower heat to medium low and cook for 15 minutes. Add the HEB Vegetable Soup Blend and cook the soup for 15 minutes and then add the dry noodles. Cook the soup for 5 more minutes. Season the soup to taste with salt and pepper and serve hot
No Nutritional Information Available
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