 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I made this soup because of the leftover turkey I had from Thanksgiving. It was very tasty, quick and easy to make. It even tastes better the following day. Ingredients:
1 cup cooked diced chicken |
3 (15 ounce) cans low-sodium low-fat chicken broth |
2 tablespoons butter |
1 cup chopped onion |
1 cup thinly sliced carrot |
1/2 cup thinly sliced celery |
1 1/2 cups medium-thin egg noodles, uncooked |
Directions:
1. Melt butter in saucepan over medium heat.
2. Saute' onion, carrots and celery 10 minutes.
3. Add broth to pan.
4. Bring to boil over high heat.
5. Stir in noodles.
6. Reduce heat to low.
7. Cover and simmer 10 minutes or until noodles are tender.
8. Add chicken, simmer 1-2 additional minutes to heat though.
|
|