This is one of my favorite meals. So simple, quick, hearty, and warming. I like to serve it with biscuits or even just some crackers or toast. I like to freeze leftover chicken or turkey, pre shredded, and have on hand for meals like this.
CHICKEN NOODLE SOUP
3 quarts chicken broth
3 celery stalks, chopped
3 carrots, chopped
1 (12 oz) pkg “Reames” Egg Noodles (found in the freezer section-Safeway carries them here)
2-3 shredded cooked, chicken breasts
1 tsp dried dill weed (optional)
Bring broth to a boil in a pot. Add celery, carrots, egg noodles, and chicken.
Cook for about 20-25 minutes or until noodles and vegetables are tender. Add dill weed if using, or just season as needed with salt and pepper. That’s it! See, wasn’t that easy?
And buy a few of these for your freezer, you won’t regret it!
Ingredients
- 3 quarts chicken broth
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 (12 oz) pkg “Reames” Egg Noodles (found in the freezer section)
- 2-3 shredded cooked, chicken breasts
- 1 tsp dried dill weed (optional)
Instructions
- Bring broth to a boil in a pot. Add celery, carrots, egg noodles, and chicken.
- Cook for about 20-25 minutes or until noodles and vegetables are tender.
- Add dill weed if using, or just season as needed with salt and pepper.
