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

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