1 can
(14.5 oz.) chicken broth (about 1 ¾ cups)
¼ cup
sliced peeled carrot
¼ cup
sliced celery
¼ cup
uncooked extra wide egg noodles
½ cup
shredded cooked chicken or turkey
Heat broth, carrot and celery in 1-qt. saucepan over
medium-high heat to a boil.
 |
| Bubble, bubble... |
Stir noodles and chicken into saucepan. Reduce heat to
medium. Cook 10 min. or until noodles are tender, stirring occasionally.
 |
| I shredded up some of a rotisserie chicken from the grocery, which was a convenient source of this recipe's protein. |
Season
to taste.
 |
| I just threw in some pepper and called it good. You might like to try some cayenne or oregano for different kinds of kick. |
My Rating: 3/5 "I'm not a huge chicken soup fan, but my husband is and he enjoyed this. Personally I'd like something with a little more pizzazz to it."
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