Now I’m not talking about the canned variety. Personally after learning to make my own chicken noodle soup I can’t stomach the canned varieties that I grew up eating as a child.
This recipe for Chicken Noodle Soup is easy and a 2 cup serving is only 4 Weight Watchers Points Plus. This recipe calls for celery but I don’t personally like celery so I choose to leave it out when I make this soup.
2 (32oz) containers Swanson’s reduced-sodium chicken broth
1 (14 oz) can Swanson’s reduced-sodium chicken broth
12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed
1½ cups carrots, chopped
1½ cups celery, sliced
1 cup onions, chopped
½ teaspoon dried thyme
Fresh ground pepper, to taste
3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag)
1. In a large pot, add all the ingredients, except the noodles. Bring to a boil.
2. Reduce heat to low, cover and simmer for 10 minutes.
3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
Serves 6 (each serving 2 cups)