Recipes

EGG NOODLE VEGETABLE CHOWDER
  • Ingredients
  • 1half load pasta all'uvo dough made into fettuccini noodles and cooked al dente
  • 1 cup diagonally sliced celery
  • 1 medium zucchini squash, thinly sliced
  • 1 cup fresh broccoli florets
  • 1/2 cup thinly sliced red onion
  • 2-1/2 cups milk
  • 3 (10-1/2 ounce) cans condensed chicken broth
  • 1 cup grated Cheddar cheese
  • 1/4 teaspoon freshly ground black pepper
Directions
  1. In a soup kettle, combine the vegetables, milk, and chicken broth
  2. Cover and bring to just under a boil
  3. Reduce the heat and simmer for 15 minutes
  4. Stir in the Cheddar cheese, salt, and pepper
  5. Add the noodles to the vegetable mixture
  6. Simmer for about 5 minutes or until thoroughly heated.


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