Mom's Chicken Noodle Soup

My husband made this recipe over 10 years ago when we were expecting our first child. We've been making it ever since. It's super quick, easy and delicious in 30 minutes! Freezes well in individual portions.


MOM'S CHICKEN NOODLE SOUP
4 cans (14.5 oz. each) reduced-sodium chicken broth
2 cups cut-up cooked chicken
1 cup frozen green peas
1 teaspoon parsley flakes
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 cup uncooked wide egg noodles (2 ounces)

• Heat all ingredients except noodles to boiling in 3-quart saucepan.
• Stir in noodles.
• Heat to boiling; reducing heat.
• Simmer, uncovered, 10 to 15 minutes, stirring occasionally, until noodles and vegetables are tender.

SOURCE: Betty Crocker Soup & Crockpot Meals - January 1999

Yield: 6 servings