Quick Chicken Noodle Soup
Tote this easy-to-make soup off to lunch and don't forget the crackers.
- Total Time:
- Yield: Makes 2 cups
Source: Everyday Food, October 2004
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 minced garlic clove
- 1/2 cup fine egg noodles,
- 2 ounces green beans
- 1 coarsely grated carrot
- 4 ounces skinless, boneless chicken breast
- 1 thinly sliced scallion
In a small saucepan, bring reduced-sodium chicken broth and 1/4 cup water to a boil. Add minced garlic clove, egg noodles, and green beans, cut crosswise into 1-inch pieces (1/2 cup). Reduce heat; simmer 5 minutes.
Add grated carrot and skinless, boneless chicken breast, cut into 1/2 -inch pieces (1 cup); simmer until chicken is cooked through, about 3 minutes. Remove from heat; stir in 1 thinly sliced scallion. Season with coarse salt and ground pepper.