Flavor just like mom's and ready in minutes.

Prep: 15 min - Cook: 10 min

2 cups cubed cooked chicken
3 (14 1/2-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
4 ounces (about 2 cups) uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Salt
Pepper


Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).

Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.

Makes 6 (1 1/3-cup) servings

Nutritional Info Per 1 Serving: Calories 210, Fat 5 g, Cholesterol 55 mg, Sodium 125 mg, Carbohydrates 19 g, Dietary Fiber 2 g, Protein 20 g

This recipe created by Land O'Lakes.