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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