Chicken Noodle Soup, Part 2

Here’s another version of the chicken noodle soup I make.


  • 5 cups Swanson chicken broth (low sodium)
  • 2 carrots, peeled and cut into chuns
  • 2 celery stalks, cut into chunks
  • 1/4 tsp minced garlic
  • 1 cup egg noodles
  • 1 chicken breast, seasoned with Chipotle powder, cooked on the grill, and shredded
  • Dash of cumin
  • Dash of oregano
  • Dash of smoked paprika
  • Dash of pepper


Heat broth, carrots, celery, and pepper in a saucepan over medium high heat. Bring to a boil. Add the egg noodles and chicken and cook on medium heat about 10 minutes, until the noodles are soft. Add the seasonings.




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