Swanson Sensational Chicken Noodle Soup Recipe 55

Steps:

• Directions Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.

Steps:

• Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
• Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

Steps:

• Heat the broth, 1 generous dash ground black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Steps:

• Heat broth, black pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
• Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minute or until noodles are tender, stirring often.
• Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.
• Cost per recipe: $4.99.
• Cost per recipe serving: $1.25.
• Total cost of meal (including serving suggestion): $14.19.

Steps:

• Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
• Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
• Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
• Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Steps:

• Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil.
• Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.