Fall Healthy Chicken Noodle Soup
1lb. chicken, cooked and shredded
1 box low sodium chicken broth
1 bunch celery, diced
2-3 carrots, sliced
1 pkg. No Yolks wide noodles
Nature's Seasoning to taste
In a large stockpot, boil chicken until cooked. Shred and debone, if neccessary. Reserve half of broth. Add low sodium chicken stock. Add celery and carrots. Cook until vegetables are almost tender. Add noodles and cook according to package directions. Return shredded chicken to pot. Add Nature's Seasoning to taste and simmer for about 10-15 minutes. Serve warm. Refrigerate left overs for the next day.
This soup is easy and excellent on a cold rainy day or when you're feeling under the weather.
Published by Stella Gage
S. Gage is an amateur freelance writer who writes on a variety of diffrent topics and subjects. Her passion for writing began at an early age and has never left. View profile
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