Ingredients:
4 c. water
1 can (14 1/2 oz.) chicken broth
1 1/2 c. shredded cooked chicken breast
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 c. sliced celery
3/4 c. sliced carrots
1 small onion, chopped
1 1/2 tsp. dried parsley flakes
1 tsp. reduced-sodium chicken bouillon granules
1/4 tsp. pepper
3 c. uncooked egg noodles
Directions:
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 or until vegetables are tender.
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