Ingredients
– 2 cups all-purpose flour
– 1 tsp baking powder
– 0.5 tsp salt
– 0.5 cup unsalted butter
– 1 cup sugar
– 2 large eggs
– 1 tsp vanilla extract
– 0.75 cup milk
Instructions
1-Preparation: Melt 2 tablespoons of the margarine in a large deep skillet over medium heat. If using ground chicken, brown it in the skillet as well.
2-Add Vegetables: Stir in the onion, celery, bell pepper, and garlic; cook for about 3 more minutes.
3-Cooking: Stir in the cream of mushroom soup until there are no lumps. Gradually stir in the chicken broth, stirring constantly, until the soups are well blended.
4-Simmer: Bring to a gentle boil, then stir in the cooked noodles.
5-Add Cheese: Reduce the heat to medium-low, cover, and simmer until heated through, about 5 minutes. Remove from heat, stir in the Monterey Jack cheese until evenly melted, then sprinkle the cheddar cheese on top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Use fresh, ripe lemons for maximum juice and natural sweetness. Rolling lemons before juicing helps release more juice.
🌿 Grate ginger finely or strain ginger juice for a smoother texture.
📏 Measure apple cider vinegar carefully to avoid overpowering acidity—1 to 2 tablespoons is ideal.
- Prep Time: 5 minutes
- Optional chilling time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Mixing
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 10-28
- Sugar: Varies based on sweetener
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0-7 g
- Fiber: 0.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg