Chicken Noodle Soup

Why mess with a classic? This chicken noodle soup recipe just calls for the basics: chicken, broth, mixed vegetables and noodles.


8 pieces

Baked chicken, from the deli, diced

2 cans, 14 oz.

Chicken broth

1/2 cup


1 cup

Mixed vegetables, frozen

1/8 tsp.


2/3 cup

Egg noodles, medium, uncooked


  1. Combine all ingredients except noodles in large saucepan over medium heat. Bring to a boil.

  2. Add noodles. Reduce to a simmer. Cook 8 to 12 minutes, stirring occasionally, or until noodles are tender.

  3. Serving suggestion: serve with crackers or seven-grain bakery rolls.