Chicken Noodle Soup

In less than an hour you can make this tasty, healthy soup to warm up and fill up your family on a cold winter’s day.


32 oz. + 16 oz. Swanson’s Chicken Broth
1 Whole Chicken Breast (cubed)
1/4 Cup Onion (chopped)
1/4 Cup Celery (chopped)
1 1/2 Cups Water
2 Cups Egg Noodles
1 16 oz. Can Garbanzo Beans (drained & rinsed)
1 Cup Frozen Mixed Vegetables
1/4 Teaspoon Parsley Flakes
1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Cube chicken breast and place in a 6 quart cooking pot. Cover chicken with water. Boil for 20 minutes.
Sauté onions and celery.

Pour chicken broth over boiled chicken in pot. Add 1 1/2 cups of water. Add sauteed onions and celery and return to a boil. Add parsley flakes, salt and pepper.
Add noodles. Cook for 10 minutes. Add frozen vegetables. Cook for 10 more minutes.
Serve with crackers and butter or fresh bread.

Serves 6 to 8, depending on how hungry your family is.

Joyce Rhyne
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