1 lb. boneless, skinless chicken breast 0.5 cup diced onion 1 cup diced celery 1 cup diced carrot 2 cans chicken broth 6 oz. No Yolk Noodles 4 cup water 0.25 tsp. salt o.5 tsp. pepper
Boil the chicken in the water with the salt, pepper, onion, celery, and carrot. When the chicken is cooked, remove and cut into bite size pieces. Add the noodles, broth, and chicken to the pot and cook until the noodles and vegetables are tender. Enjoy! Makes 6-8 servings.
Good, easy recipe. Be warned, I used 32 oz of low sodium broth instead of the recommended 24 oz and it tasted REALLY bland and watered down even by my standards which is really saying a lot. So I added 1 boullion cube and some dried oregano, basil and all spice. It turned out great after that.
This soup was great. I made it for my sick kids, and my husband ended up loving it (he usually only eats Campbells Chicken Noodle soup, nothing with any vegetables or homemade). I will definitely make it again!
I've made a similar recipe before, and love how this tastes. I like to saute my vegetables in a little olive oil before I add cooked chicken and broth. It's also easy to make with pre-cooked rotisserie chicken, or pre-cooked diced chicken.