Homemade Chicken Noodle Soup
2 32 ounce containers of College Inn light and fat free chicken broth
1 package egg noodles
1 teaspoon minced onions
1 teaspoon garlic salt
1 teaspoon parsley flakes
1 cup cooked chicken, cut into bite size pieces
1 package frozen stew vegetables
In a large stockpot, heat chicken broth. Add onions, garlic salt and parsley flakes. Let these ingredients simmer and cook noodles according to the directions on the package. Add chicken, vegetables and cooked noodles to the broth. Reduce heat to low, cover and simmer for an hour.
1 comment:
Sorry to hear Randy isn't feeling well! I'm sure your soup will help!
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