Yield
4 Servings
Preparation time
30 minutes
Ingredients
2 cn Swanson Chicken Broth
1 Carrot (sliced)
1 Celery (sliced)
1 1⁄2 c Egg noodles (uncooked)
1 c Chicken breast (cooked and shredded)
1⁄8 t Rosemary
1 ds Old Bay
1 ds Pepper
Instructions
Heat broth, spices, carrot and celery in saucepan over medium-high heat to a boil.
Stir in noodles and chicken into saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
For a meatier version, use 2 whole chicken breasts.
A tried and true soup for a winter's day.