I have to admit that there’s not a whole lot of “cooking” to this recipe. It’s pretty much combining stuff. But when you’re not feeling good and want chicken noodle soup, or wanting an easy dish to make, this is certainly a great way to go.
32 oz box Low Sodium Chicken Broth
15 oz can Peas and Carrots
12 oz can Chunk Chicken
Salt & Pepper to taste
Egg noodles
Combine and heat broth, peas and carrots and chicken. Make egg noodles according to package separately. Put egg noodles in bowl and pour soup over.
* Note – don’t put all your egg noodles in the pot with the soup. They’ll absorb all the broth.
Benford's Musings 