30-Minute Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better. Ingredients:
4 cups water |
1 can (14-1/2 ounces) chicken broth |
1-1/2 cups cubed cooked chicken breast |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup sliced celery |
3/4 cup sliced carrots |
1 small onion, chopped |
1-1/2 teaspoons dried parsley flakes |
1 teaspoon reduced-sodium chicken bouillon granules |
1/4 teaspoon pepper |
3 cups uncooked egg noodles |
Directions:
1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender. Yield: 6 servings (2-1/4 quarts).
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