Thursday, April 01, 2010

Quick Chicken Soup

Back in the days when the DH and I both worked full time jobs and needed sometimes to come up with a meal in a hurry, this was one of our favorites.

Quick, easy, inexpensive -- all good things!

Yesterday my daughter asked me to remind her again how we did this -- now that she and her husband sometimes need to do this.

Happy to do it


32 ounces of chicken broth -- more or less -- homemade or from a can
large (12.5 ounce) can of chicken meat or equivalent of left over chicken
1 cup frozen peas or mixed vegetables
1 cup raw noodles

How to:

Pour the broth and the chicken into a pan (if you are using left over chicken, add a bit of water, if you are using the can, pour in the liquid from the can too)

Bring to a boil

Add vegetables and noodles

Cook until the noodles are to the desired doneness -- about 10 minutes


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