Ready-to-use chicken breasts and canned broth make classic chicken noodle soup in a hurry.
- 2 (10.75 ounce) cans Campbell’s(r) Condensed Chicken Broth
- 1 cup water
- Generous dash ground black pepper
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 pound skinless, boneless chicken breast, cut up
- 1/2 cup uncooked medium egg noodles
Mix broth, water, black pepper, carrot, celery and chicken in saucepan. Heat to a boil.
Stir in noodles. Cook over medium heat 10 minutes or until noodles are done.