“This recipe came from a chicken soup recipe on Zaar that soaked up all the stock leaving only the noodles. I modified it to be a tasty side dish that is way better than the Lipton packages. To make it heartier, add more carrots and cut up cooked chicken for a main dish meal.”
READY IN:
10mins
SERVES:
4
YIELD:
4 1 cup servings
UNITS:
US

Ingredients Nutrition

  • 14 ounces cream of chicken soup
  • 1 cup chicken stock or 1 cup broth
  • 12 cup cooked carrot, diced small (using canned will make it quicker)
  • 1 teaspoon parsley
  • 5 ounces vermicelli
  • cajun salt (use 1 tsp)
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 12 teaspoon black pepper
  • 12 teaspoon cayenne

Directions

  1. 1.) In a 2-quart saucepan, bring all ingredients except for the vermicelli to a boil.
  2. 2.) Add noodles and cook approximately 5 minutes or until tender.
  3. 3.) Serve immediately.

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