Quick chicken noodle soup
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 5 | Chicken bouillon cubes | |
| 1 | cup | Thinly sliced carrot |
| ½ | cup | Chopped celery |
| ½ | cup | Finely chopped onion |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Poultry seasoning |
| 3 | cups | Chopped cooked chicken |
| 6 | ounces | Medium Egg Noodles uncooked |
Directions
In 6-quart saucepan, combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf. 10 to 12 servings.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias