Sensational chicken noodle soup
OW Staff | 1/23/2008, 5 p.m.
4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
1. Heat broth, pepper, carrot and celery in medium saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook 10 minutes or until noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces; 1 clove garlic, minced; 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace Chunky Salsa; 1 clove garlic, minced; 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for noodles, adding just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained; 1 clove garlic, minced; 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Makes: 4 servings