directions
-
1
In a soup kettle, combine the vegetables, milk, and chicken broth
-
2
Cover and bring to just under a boil
-
3
Reduce the heat and simmer for 15 minutes
-
4
Stir in the Cheddar cheese, salt, and pepper
-
5
Add the noodles to the vegetable mixture
-
6
Simmer for about 5 minutes or until thoroughly heated.
EGG NOODLE VEGETABLE CHOWDER
ingredients
- 1half load pasta all'uvo dough made into fettuccini noodles and cooked al dente
- 1 cup diagonally sliced celery
- 1 medium zucchini squash, thinly sliced
- 1 cup fresh broccoli florets
- 1/2 cup thinly sliced red onion
- 2-1/2 cups milk
- 3 (10-1/2 ounce) cans condensed chicken broth
- 1 cup grated Cheddar cheese
- 1/4 teaspoon freshly ground black pepper