Quick and Easy Chicken Noodle Soup
Fixings
- 1 tablespoon spread
- 1/2 cup cleaved onion
- 1/2 cup cleaved celery
- 4 (14.5 ounce) jars chicken stock
- 1 (14.5 ounce) can vegetable stock
- 1/2 pound cleaved cooked chicken bosom
- 1 1/2 cups egg noodles
- 1 cup cut carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Guidelines
In an enormous pot over medium hotness, dissolve spread. Cook onion and celery in margarine until simply delicate, 5 minutes. Pour in chicken and vegetable stocks and mix in chicken, noodles, carrots, basil, oregano, salt and pepper. Heat to the point of boiling, then, at that point, decrease hotness and stew 20 minutes prior to serving. Cool. Appreciate it!
Quick and Easy Chicken Noodle Soup VIDEO
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