Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4-6 servings

Ingredients

• 1 can (12.5 oz) of canned chicken, drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and add the canned chicken, thyme, bay leaf, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Add the egg noodles and cook according to package instructions until tender.
7. Remove the bay leaf, adjust seasoning, and serve hot, garnished with fresh parsley.

Ingredients

• 1 can (12.5 oz) of canned chicken, drained
• 1 tablespoon butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables
• 4 cups chicken broth
• 1 cup milk
• 1 cup cooked rice
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the diced onion and garlic, sautéing until they are translucent.
3. Stir in the mixed vegetables and cook for an additional 3 minutes.
4. Add the canned chicken, chicken broth, milk, and cooked rice to the pot.
5. Sprinkle in the dried basil, salt, and pepper. Bring to a simmer.
6. Cook for about 10 minutes, stirring occasionally, until heated through.
7. Serve warm, and enjoy the creamy goodness.

Ingredients

• 1 can (12.5 oz) of canned chicken, drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup corn (frozen or canned)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Stir in the diced tomatoes and their juices, chicken broth, corn, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
5. In the last few minutes of cooking, add the canned chicken to the pot.
6. Serve hot, garnished with tortilla strips and fresh cilantro.

Ingredients

• 1 can (12.5 oz) of canned chicken, drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh spinach (optional) for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until soft.
3. Stir in the carrots, zucchini, and bell pepper; cook for 5 minutes.
4. Pour in the chicken broth, and add the canned chicken, Italian seasoning, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
6. If desired, stir in fresh spinach just before serving for added nutrition.
7. Serve warm and enjoy the fresh flavors.

Ingredients

• 1 can (12.5 oz) of canned chicken, drained
• 2 tablespoons butter
• 1 medium onion, diced
• 2 potatoes, peeled and diced
• 2 cups corn (frozen or canned)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and cook until soft.
3. Add the diced potatoes, corn, chicken broth, garlic powder, salt, and pepper.
4. Bring to a boil and then reduce heat. Simmer until potatoes are tender, about 15 minutes.
5. Stir in the canned chicken and heavy cream, cooking until heated through.
6. Serve warm, garnished with fresh chives.