4 cups reduced sodium chicken broth
1/8 teaspoon ground black pepper
1 carrot, diced or thinly sliced
1 rib celery, thinly sliced
½ cup uncooked egg noodles
1 cup cooked chicken, cut into small cubes
½ cup frozen peas, thawed
1 dash dried leaf thyme, chopped
1 dash fresh parsley, optional
The dynamic duo of chicken noodle soup vegetables.
Combine chicken broth, pepper, carrot and celery in a medium saucepan. Bring to a boil; add noodles and boil for 5 minutes.
 |
| Noodles away! |
Add
chicken, peas and thyme, boil for 5 to 10 minutes longer, or until noodles are
tender and peas are cooked.
 |
| Go away, peas. |
My Rating: 3/5 "I might never say this again as long as I live, but this recipe needed salt. The pepper and thyme didn't add enough flavor to give this much pizzazz, and since I'm not a peas person I wanted something to distract me from their flavor. I gave myself props for eating healthy when I made this, but I didn't have an especially great time otherwise."
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