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Chicken Noodle Soup

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Chicken Noodle Soup


46 ounces fat-free chicken broth
1/2 pound boneless, skinless chicken breast, cut into bite-size pieces
1-1/2 cups uncooked medium egg noodles
1 cup sliced carrots
1/2 cup chopped onion
1/3 cup sliced celery
1 teaspoon dill weed
1/4 teaspoon ground black pepper


In large saucepan, heat all ingredients over medium-high heat until mixture comes to a boil. Reduce heat to low; simmer, uncovered, 20 minutes, until chicken and noodles are done.