Tuesday, November 27, 2012

EASY CHICKEN NOODLE SOUP

2 cans (10 1/2-oz each) condensed chicken broth
2 cans water
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp finely chopped onion
1 tbsp chopped fresh parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
2 cups diced cooked chicken (or turkey)
1 cup (dry) noodles, cooked

In a 3-quart saucepan combine the broth, water, celery, carrot, onion, and seasonings.  Heat to boiling over medium heat.  Reduce heat to low, cover and cook 20 minutes or until the veggies are tender. Add the chicken and noodles and heat through.
Yield: 4 servings

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