Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Cook Time30 minsTotal Time30 mins

CategoryCooking & Nutrition Tips, Homemade in Minutes, Original, Recipe Variations, Vegan

Nutrition Facts

Serving Size 2 1/3 tbsp dry mix

Servings 8

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Amount Per Serving

Calories 50

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 15mg1%

Potassium 119mg4%

Total Carbohydrate 12g4%

Dietary Fiber 1g4%

Sugars 2g

Protein 1g2%

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Vitamin A 15%

Vitamin C 10%

Calcium 2%

Iron 10%

Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Connecticut Cottage Chicken Noodle Soup

You Will Also Need

 Connecticut Cottage Chicken Noodle Soup Mix

 6 cups Chicken broth

 1 cup Water

 3 cups Cooked chicken breast, cut up (12-16 oz)

Here's What You Do

1. In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in chicken and vegetable seasoning packet from soup mix.
2. Return to a simmer and cook for 10 minutes.
3. Add pasta and simmer covered for 10 minutes.
4. Turn off heat and allow to stand 5 minutes. Serve with cornbread or other soft roll and enjoy.

Ingredients

You Will Also Need

 Connecticut Cottage Chicken Noodle Soup Mix

 6 cups Chicken broth

 1 cup Water

 3 cups Cooked chicken breast, cut up (12-16 oz)

Directions

Here's What You Do

1

1. In a 3 or 4-quart pot, bring broth and water to a boil. Reduce heat and stir in chicken and vegetable seasoning packet from soup mix.
2. Return to a simmer and cook for 10 minutes.
3. Add pasta and simmer covered for 10 minutes.
4. Turn off heat and allow to stand 5 minutes. Serve with cornbread or other soft roll and enjoy.

Connecticut Cottage Chicken Noodle Soup

IngredientsDirections

Recipe Adaptations

Vegan

We simply substituted vegetables for chicken in this super easy recipe.

You Will Also Need: 

• 1 Tbsp. olive oil
• 1 Red bell pepper, chopped
• 6 cups Vegetable broth (48 oz.)
• 1 small can cream-style corn (15 oz.)

Here’s What You Do:

1. Heat oil in a 3 or 4-quart pot, sauté red pepper about 5 minutes.  Reduce heat, stir in contents of soup mix.
2. Add broth and canned corn, undrained.  Raise heat to a simmer, cover, and reduce heat to low for 15-20 minutes.
3. Turn off heat and let stand 5 minutes, and serve.

Slow Cooker

We do not recommend using a slow cooker due to the short cooking time on the stovetop.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.

Recipe Variations

FRONTIER SOUPS FRIED RICE

Add 1/2 cup of white wine for last 10 minutes of cooking time.

1. Saute 1 cup of long grain white rice in 2T of butter.
2. Stir in the contents of the vegetable seasoning packet from the chicken noodle mix.
3. Add 4 cups of chicken broth, bring to a simmer, cover and cook 15 minutes on low.
4. Add the noodles, simmer 10 minutes more until all liquid is absorbed and serve!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong!  Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!