"The flavors in the Roasted Pepper and Asiago Cheese Chicken Sausage complemented my soup so perfectly and had all my family members asking for more!"
Ingredients
1 package al fresco Roasted Pepper & Asiago Chicken Sausage, chopped
2 cups water
60 oz chicken broth
8 oz egg noodles
4 large carrots, sliced 1/2 inch thick
4 large celery stalks, slice 14/ inch thick
1 medium sweet onion sliced thinly
Ground black pepper to taste
Directions:
- 1In a stock pot, add water, broth, diced veggies and chicken sausage. Bring to a boil.
- 2Once to a rapid boil, stir in egg noodles, season with salt and pepper to taste and reduce heat to simmer for about 70 minutes on low heat until veggies are fork tender.
- 3Serve hot or let rest to enhance flavor and enjoy!
