Total Time
45mins
Prep 15 mins
Cook 30 mins

I used the creamy base from Potato soup Potato Soup and halved it, then mixed some frozen peas and cooked rotini pasta and....voila! I got this. It would be delicious with any of the fabulous bread recipes here. This can also be served as a main course or a side dish.

Ingredients Nutrition

Directions

  1. In saucepan combine water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
  2. Cover and simmer until veggies are tender (about 15-20 minutes).
  3. Add 1-½ cups of milk and heat until hot.
  4. Blend flour with ¼ cup milk stirring till smooth, then stir into saucepan.
  5. Cook, stirring constantly until smooth and bubbly.
  6. Stir in peas and pasta.
  7. NOTE: If all veggies are chopped ahead of time and peas and noodles are cooked and drained, then preparation time is accurate.

Reviews

(1)
Most Helpful

Nice, mellow flavor! We did add a bit of garlic & onion salt for our tastes, but otherwise prepared as directed. We served with soup for a nice lunch!

TnuSami September 17, 2006

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