Quick Chicken Noodle Soup
1 rotisserie chicken
2 box Swanson's Chicken Broth
1 bag of shredded carrots
1 bag egg noodles.
Prep and Cooking
Peel that chicken off the bone and cut or tear into bite-sized Put it in a soup pot, add the shredded carrots and the broth. Bring to a boil. Reduce heat to a simmer and add noodles. Cook for about 10 minutes, or until the noodles are tender and the carrots are tender.
Serve with crackers or crusty bread. Bon apetit!
That pot above is a half-recipe. I'll let it simmer for another few minutes, and make myself a bowl.
2 comments:
Looks good, thanks for the idea and recipe.
My recipe is basically the same, but it is soup so ingredients change depending on what is in the fridge.
From a local store I have used their oven roasted thighs, they usually have them on sale too.
And it is easier to find the one bone in each thigh.
I also add a bag of frozen mixed veggies.
Seems like every other time I use rice instead of noodles and the next time, its noodles.
If I feel real ambitious, I can make "top of the pot dumplings".
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