On a cold fall/winter day or when you are feeling a little under the weather it is so nice to eat a nice bowl of chicken noodle soup. I love soup and I am very disappointed with canned soups lately, they either are flavorless or are too salty. This recipe is so easy and tastes so good you will never open a can of soup again. *I learned a little tip from a pampered chef party that I had. If you have the large micro-cooker you can actually cook two boneless chicken breasts in the microwave for 7 minutes and they are fabulous. I have also used canned chicken breast in this recipe if you are in a pinch.
4 cups Swanson Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Directions:
Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Sensational Chicken Noodle Soup
4 cups Swanson Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Directions:
Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
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