Sassy's Chicken Noodle Vegetable Soup Recipe

Chicken Noodle Vegetable Soup is one of my favorite soups.  I don't use the same vegetables every time.  This time I caramelized the onions, which gave it an extra nice flavor.  And I used frozen egg noodles, which I'd never used before.  They are ... interesting?  The word that comes to mind is "chewy".  Frozen egg noodles are nothing like the dried noodles.  I'm not sure which I like better.  I've made homemade noodles a couple of times, but they are a pain to roll out and I'm too cheap to invest in a pasta machine.

Really ...  it tastes better than it looks!  The mushrooms made it a bit dark.

Sassy's Chicken Noodle Vegetable Soup

3 tablespoons vegetable oil
3 cups chopped onions
2 garlic cloves, thinly sliced
8 ounces sliced mushrooms
3 cups water
12 ounce package frozen egg noodles
3 cups chopped cooked chicken
16 ounce can baby butter beans, drained (I would have preferred cannellini beans, but I didn't have any)
14.5 ounce can Del Monte diced tomatoes
14.75 ounce can cream-style corn
pepper to taste

Heat oil in Dutch oven.  Add onions and garlic, cook over medium heat until caramelized, soft and brown, stirring occasionally, about 20 minutes.  Add more oil, if necessary, onions like a lot of oil or they'll burn.

Add mushrooms to onion mixture, saute 3 minutes.  Add water, bring to a boil.  Add frozen noodles, return to boil; reduce heat to simmer 20 to 30 minutes until desired degree of doneness.

Add chicken, beans, tomatoes, corn, and pepper.  I used an eighth teaspoon pepper, I like it light.  You won't need any salt, three cans of vegetables gives it plenty of salty.  Stir and heat through.  Makes about 3 quarts.

=^o^=