Your basic chicken noodle soup recipe, it’s dependable, and delicious.
5 (14 ½ ounce) cans ready-serve chicken broth
2 c. water
1 small onion, cut into small wedges
1 c. sliced carrots
1 c. sliced celery (including leaves)
2 Tbsp. chicken bouillon
1 tsp. dried parsley flakes
1 tsp. dried basil leaves
¼ tsp. pepper
½ (1 lbs.) package egg noodles, uncooked
2 c. chopped cooked chicken
1. In Dutch oven, combine broth, water, onion, carrots, celery, bouillon, parsley, basil and pepper. Bring to a boil. Reduce heat; simmer 15 minutes.
2. Prepare noodles according to package directions; drain.
3. Add egg noodles and chicken to soup; heat through. Garnish as desired. Refrigerate leftovers.
Yield: 4 servings