Chicken Noodle Soup, (Quickie)
Chicken Noodle Soup, (Quickie)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken noodle soup, (quickie). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Chicken Noodle Soup, (Quickie) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Chicken Noodle Soup, (Quickie) is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken noodle soup, (quickie) using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Noodle Soup, (Quickie):
  1. Prepare 4 -(48oz) Boxes Swanson's Chicken Broth
  2. Take 2 -Tbl Minced Garlic
  3. Make ready 1 Coarsely Chopped Small Onion
  4. Get 1 -cup Sliced Celery
  5. Prepare 1 -half Chicken Breast, Cut into Bite Sized Chunks
  6. Prepare 1/4 -lb Baby Kale
  7. Get 1/4 -lb Baby Spinach
  8. Prepare 1 -Pkge Frozen Mixed Vegetables, thaw to room temperature
  9. Get 1/2 -lb of Wide Egg Noodles
  10. Make ready Salt and Black Pepper

In a large saucepan over medium heat, melt butter. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together.

Instructions to make Chicken Noodle Soup, (Quickie):
  1. In a Large Pot, add all of the Broth, bring to boil
  2. Add Garlic, Onions, and Celery and Black Pepper, cook for approximately 10 minutes.
  3. Add Chicken, cook for 10 minutes
  4. Add Frozen Vegetables
  5. Taste Broth, Add Salt if needed
  6. Add Noddles, cook for 10-minutes
  7. Turn off Heat, Add Kale and Spinach, stir and cover for approximately 15minutes, then serve…much better 2nd day!

Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. In a large pot over medium heat, melt butter.

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