“Swanson® Chicken Broth provides the perfect base for this home style soup packed with carrots, celery, shredded cooked chicken and extra wide egg noodles.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil.
- Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
Nutrition
Amount Per Serving (4 total)
- Calories
- 74 cal
- 4%
- Fat
- 2.2 g
- 3%
- Carbs
- 6.3 g
- 2%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"I've made this a few times and it's been a solid recipe. I add chopped onion and shred the chicken and it's phenomenal..." See more"
ildefonso
"This is exactly what it is supposed to be a quick and easy clear chicken soup. I added parsley, lemon pepper and a little paprika. hit the spot!..." See more"
Sarah Jo
"I needed a quick comforting soup for lunches at work--this was good for me. I used Imagine organic chicken broth and I added in more carrot and celery along with a mess of fresh minced garlic and a pi..." See morench of salt/some fresh ground pepper that I sauteed in butter for a bit before adding in the chicken broth. This was a good quick chicken noodle, after I portioned it out, I got six serving size portions for lunches. I'll make it again. NOTE: One large chicken breast was enough meat for one recipe's worth of soup."
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