Chicken noodle soup is delicious, especially when it's not that instant cup of soup nonsense with ridiculous amounts of sodium. This soup has a much lower sodium content, high nutrient content and good texture. It can be made in 20 minutes if you use canned chicken or rotisserie chicken and frozen veggies.Ingredients:
- canned or rotisserie chicken (this is already cooked)
- egg noodles
- chicken bouillon
- baby carrots
- broccoli
- celery
- salt
- pepper
- garlic
Directions:
- boil water adding in frozen veggies and egg noodles (if you use fresh veggies make sure to cook them first or your egg noodles will get soggy)
- drain water if needed, reserving enough pasta water for the soup broth
- add cubed or shredded chicken
- add spices and chicken bouillon
- cook for another 5 minutes
- serve
Enjoy!
