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.