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Connecticut Cottage Chicken Noodle

Colorful peas, carrots and corn are delicately seasoned with dill and combined with gluten free corn pasta for a delightful family favorite.

Chicken Noodle Soup Mix Ingredients:

Lasagne corte (gluten free corn pasta), carrot, onion, corn, peas, celery, shallot, scallion, garlic and spices.

Allergen Information: Certified Gluten-Free


  • 6 cups chicken broth
  • 1 cup water (or additional broth)
  • 6 oz. (about 3 cups) cooked chicken breast, cut up grilled, poached or roasted are all good or even canned chicken for campers.

Recipe Directions:

  1. In a 3 or 4-quart pot, bring broth and water to a boil. 
  2. Cut up or shred chicken breast. 
  3. Add chicken and contents of the vegetable seasoning packet in the Connecticut CottageChicken Noodle Soup Mix.  Simmer for 10 minutes, covered.
  4. Add the mini corn lasagna noodles, bring back to a boil, reduce and simmer again for 10 minutes, covered. 
  5. Turn off heat and allow to stand 5 minutes.  Serve with cornbread or other soft roll and enjoy.

New Nutrition Tips:

  • To boost vegetables, add a half box of frozen mixed vegetables in final 5 minutes of cooking time.
  • To vary vegetables, add 1 cup finely chopped leeks, cauliflower or other favorite.

Inventive Variations:

  • Add 1/2 cup of white wine for last 10 minutes of cooking time.

  • Frontier Soups House Fried Rice Recipe
    1. Saute 1 cup of long grain white rice in 2T of butter.
    2. Stir in the contents of the vegetable seasoning packet from the chicken noodle mix.
    3. Add 4 cups of chicken broth, bring to a simmer, cover and cook 15 minutes on low.
    4. Add the noodles, simmer 10 minutes more until all liquid is absorbed and serve!


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