A chicken soup with flavor just like mom's and ready in minutes.
| 2 |
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cups cubed cooked chicken |
| 3 |
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(14 1/2-ounce) cans low sodium chicken broth |
| 3 |
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medium (1 1/2 cups) carrots, sliced |
| 2 |
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ribs (1 cup) celery, sliced |
| 1 |
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medium (1/2 cup) onion, chopped |
| 4 |
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ounces (about 2 cups) uncooked dried wide egg noodles |
| 2 |
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tablespoons chopped fresh parsley |
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Salt |
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Pepper |
Combine all ingredients except
egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).
Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.
