6
oz (1/2 bag) cholesterol-free egg white noodles, uncooked
1
small bag (about 2 cups) frozen veggies, if desired
Salt and pepper to taste
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Steps
1
In large stock pot, add broth, water, chicken, and seasonings. (Add more seasoning to taste, if desired.) Bring to a boil.
2
Add egg noodles and continue boiling to cook noodles as directed on package. Soup is ready to serve when noodles are done. Season with salt and pepper to taste, or allow your guests to season their own.
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If you want to add veggies--it’s a snap! Add 2 cups frozen vegetables in Step 1 and bring to a boil before adding the noodles in Step 2.
The noodles in this easy chicken noodle soup recipe will continue to absorb liquid, so if you make the soup ahead, plan to cook the noodles separately and stir them in just before serving.
Mix things up by swapping egg noodles for rotini, fusilli or cavatappi pasta.
If you like things spicy, add a bit of red pepper or Sriracha sauce.
Most broth-based soups refrigerate well for up to 3 days. Pour soup into shallow containers so they cool rapidly, cover tightly and refrigerate. Reheat over medium heat until hot.
Leftovers freeze or refrigerate well. Add a bit of red pepper sauce or Sriracha sauce to taste if you like a kick!
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