Friday, October 26, 2012

30-Minute Chicken Noodle Soup

   it cold here! We've got your typical crisp fall-like weather..bright and sunny but seriously cold! I've been baking to warm the house up and I jotted down an electric blanket onto my christmas list..I soooo need one of those!

Soup has been on the menu a few times each week now and this one was a real winner. It comes together in 30 minutes,tastes fabulous and warms you up on the inside. Serve with a crusty loaf of bread and you are good to go!

Happy Weekend Everyone!

30-Minute Chicken Noodle Soup

4 cups Water..can use all broth if you want
1 can (14-1/2 ounces) Chicken Broth
1-1/2 cups  Cubed  Cooked Chicken
1 can (10-3/4 ounces) Condensed Cream of Chicken Soup,undiluted
3/4 cup Sliced Celery
3/4 cup Sliced Carrots
1 small Onion,chopped
1-1/2 tsp. Dried Parsley Flakes
1 tsp. Chicken Bouillon Granules
1/4 tsp. Pepper
3 cups Uncooked Egg Noodles

In a large saucepan or soup pot, combine the first 10 ingredients. Bring to a boil, Reduce heat;cover and simmer for 10 minutes or until vegetables are crisp tender. Stir in noodles;cook 5-7 minutes longer or until noodles and  vegetables are tender.

Yield:6 servings
Source: Taste of Home