Rill Foods St. Helen Chicken Mushroom Soup Mix

You will need:

• 1 Cubed Chicken Breast or 6 oz. Canned Chicken

Package Includes:

• Noodle & Mushroom Mixture
• 1 Spice Packet
• 1 Chicken Base

Directions:

Stovetop Directions:
1. In 4 quart saucepan brown meat, drain fat. Add 8 cups water and both packets.
2. Cover and bring to a boil.
3. Stir in noodles. Replace lid and simmer for 20 minutes or until the noodles are soft.
4. Salt and pepper to taste. Serve

Crockpot Directions:
Add 8 C. water, the entire soup mix and chicken to the slow cooker. Cook on low for 2.5 to 5 hours (maximum). The longer you leave the soup cooking the more the noodles will expand. Enjoy!!

Instant Pot Directions:
Reduce water by 1 cup. Add water, soup mix and meat to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 10 minutes, allow the pressure to release naturally.  Enjoy!

Cooking Variations:

Vegetable Overload: 10-15 minutes before the soup is done, add 1 or 2 cups of fresh vegetables. We like summer squash & broccoli.
Mix up the Meat: Use sausage, ground turkey or turkey meatballs
Boost the Broth: Cook with bone in chicken – such as a thigh
Vegetarian: Prepare without meat, discard the yellow chicken base packet. Use 15 oz. vegetable broth and reduce water by 2 cups. If desired, add meat substitute.
Low Sodium: Discard the chicken packet, replace 2 cups of water with low sodium chicken broth or simply add less of the chicken packet to reduce the sodium.