This soup is just the thing you need to warm up on a cold day. Full of homestyle spaetzle noodles, carrots and chives this soup is the perfect thing to reach for when you’re feeling a little under the weather.

You will need:

• 1 Chicken breast cubed and cooked or 6 oz Canned Chicken

Package Includes:

• Noodles
• 1 Spice Packet
• 1 Chicken Base Packet

Stovetop Directions:
1. In 4 quart saucepan brown meat, drain fat. Add 7 1/2 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 7 1/2 C. water, the entire soup mix and cubed chicken to the slow cooker. Cook on low for 2.5 to 5 hours (maximum). The longer you leave the soup in the slow cooker 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.
Make it Creamy: Reduce water by 1 cup, cook as normal, right before serving add 1 cup of half and half
Mix up the Meat: Use sausage or ground turkey
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.

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