- 2 (32oz) containers Swanson’s reduced-sodium chicken broth
- 1 (14 oz) can Swanson’s reduced-sodium chicken broth
- 12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed
- 1½ cups carrots, chopped
- 1½ cups celery, sliced
- 1 cup onions, chopped
- ½ teaspoon dried thyme
- Fresh ground pepper, to taste
- 3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag)
Instructions
- In a large pot, add all the ingredients, except the noodles. Bring to a boil.
- Reduce heat to low, cover and simmer for 10 minutes.
- Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
- Serves 6 (each serving 2 cups)
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