20160106
chicken noodle soup
made chicken noodle soup largely following the recipe below from the back of a soup can.
I adjusted the recipe by 1.5-2x. I used one entire 50 ounce can of chicken noodle soup (6 cups), added two stalks celery, 1 carrot (all I had), 1 cup egg noodles, 2 breasts of frozen chicken breasts, cut into strips.
I boiled the broth with the celery and carrot and pepper. Then I microwaved to defrost the chicken. When the broth was at a rolling boil, I added the noodles and chicken.
This is an extremely simple recipe, with mostly on hand items (broth, frozen chicken, egg noodles), requires very little cleanup and preparation, and it’s super fast. Oh, and it’s much tastier than the canned varieties. I made it because I have a sore throat, and I think I’ll try to always have these things on hand for those random sick days.
Swanson® Sensational Chicken Noodle Soup
- Yield: 4 servings
Ingredients
- 4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- Generous dash ground black pepper
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup uncooked extra wide egg noodles
- 1 cup shredded cooked chicken or turkey
Preparation
Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 min. or until noodles are tender, stirring often.
Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.
Cost per recipe: $4.99 Cost per recipe serving: $1.25. Total cost of meal (including serving suggestion): $14.19. Cost calculations based on July 2008 national average prices
http://www.myrecipes.com/recipe/swanson-sensational-chicken-noodle-soup