Quick Chicken Noodle Soup


1 cup medium egg noodles
1 Tablespoon Better than Bouillon Chicken
1 boneless, skinless chicken breast, poached, then cut into 1/2″ cubes (or 1.5 cups cubed cooked chicken)
1/2 celery stalk, 1/3″ dice
1/2 carrot, 1/3″ dice
1/2 small yellow onion, 1/4″ dice
1/2 cup frozen peas
1 teaspoon olive oil
1 teaspoon butter

Saute the onion, carrot and celery in the butter in a small saucepan until very soft, adding water and covering as needed.

In a 2 qt saucepan, boil 4 cups water.  Add the noodles and cook until almost done.  Add the Better than Bouillon.  When the noodles are as done as you like them, add the sauteed vegetables, chicken, and peas, and warm through.


Published in: on September 15, 2014 at 5:10 pm  Leave a Comment  
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