Ingredients
- 3-1/2 cups chicken broth
- Generous dash of black pepper
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup uncooked extra wide egg noodles
- 1 cup shredded cooked chicken
Directions
Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
Serves: 4
Tip: Italian Tortellini Soup. Add 1 can (14-1/2 oz.) diced tomatoes, drained, 1 clove garlic, minced, 1 tsp. dried Italian seasoning and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
By Connie from Cotter, AR
This recipe is from the Campbell's Kitchen site. To access their website, follow this link:
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