| | Directions | | In a large soup kettle, combine water, carrots, onion and celery. Bring to boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Add the broccoli and cauliflower florets, garlic, bouillon, picante sauce and seasonings. Cover and simmer 20 minutes or until vegetables are tender. Add chicken and noodles. Cover and simmer 5 minutes or until heated through. Serves 12. |
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| Ingredients | | - |  | 3 quarts water |
| - | | 2 carrots, sliced (large) |
| - | | 1 onion, chopped (medium) |
| - | | 3 stalks celery, sliced |
| - | | 2 bags broccoli & cauliflower florets (12 ounce bags) |
| - | | 2 cloves minced garlic |
| - | | 3 tablespoons chicken bouillon granules |
| - | | 3 tablespoons picante sauce |
| - | | 3/4 teaspoon dried Thyme |
| - | | 3/4 teaspoon DRIED BASIL |
| - | | 1/2 teaspoon dried crushed rosemary |
| - | | 1/4 teaspoon cayenne pepper, optional or a few dashes of hot sauce |
| - | | 2 cups cubed cooked chicken or turkey |
| - | | 3 1/2 cups egg noodles, cooked and drained |
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