This family classic uses CNP Chicken-in-Broth, a make-ahead recipe to have on hand for quick meals. Using your own broth base saves on added sodium found in many canned soups.
Course Lunch & Dinner
Servings 8cups
Cost $1.47 per serving
Ingredients
1packetCNP Chicken in Broth Mix
4cupswater or low-sodium chicken broth
½poundcarrotsshredded
2celery stalksdiced
1small oniondiced
2teaspoonsparsley
1teaspoonsalt
¼teaspoonblack pepper
2cupsuncooked egg noodles
Instructions
In a saucepan combine CNP Chicken-in-Broth with 4 cups of water or broth over medium heat.
Bring to a boil and heat until the CNP Chicken-in-Broth is thawed. Reduce heat and simmer for 10 minutes.
Add vegetables and seasonings. Cook for 5 minutes.
Add uncooked egg noodles and cook for 15 minutes until noodles are tender.
Notes
Variation
Chicken Vegetable Soup: replace noodles with 2-3 cubed potatoes.