1 lb chicken cubed and cooked
5-6 cups of Low Fat, Low Sodium Chicken Broth (Can use Vegitable Broth if wanted)
2 med carrots, peeled and sliced
2 med stalks celery, sliced
1 sm onion chopped
1 cup uncooked noodles (we used brown rice squiggle noodles)
Chopped fresh parsley
In large Soup pan/Dutch oven; heat broth, carrots, celery, and onion to boiling. Reduce heat, cover and simmer about 15 minutes or until carrots are tender.
Stir in noodles and cooked chicken. Heat to boiling; reduce heat. Simmer uncovered 7-10 minutes (or per noodle pkg), until noodles are tender. Sprinkle with parsley and serve!
From: Betty Crocker Cook Book (The Big Red Cookbook from Betty Crocker), page 473.
*I made adjustments from her original recipe!
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