3 1/2 cups chicken broth
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken
salt and pepper
Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.
Things I did differently from the recipe:A BUNCH more carrots, as you can see!
Things I'll do differently the next time:
The same.
Verdict:
Thumbs up!! Such an easy recipe, and is absolutely delicious. A classic!!
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1 comment:
yum, looks good!
i tried the end of summer harvest vegetable soup on the crock pot a day blog and it was so good. vinny loved it, too, and he is not a soup fan.
i'm in the process of baking these muffins: http://augustfirst.typepad.com/augustfirst/triple-berry-muffins.html i
the batter tasted delicious, so i can only imagine how good they'll be out of the oven. i will let you know.
you have inspired me to try new recipes!
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