Chicken Noodle Soup
Yield: 6 servings
- 7 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup sliced celery
- 1 cup matchstick carrots
- 1 cup sliced green onions
- 2 cups cooked egg noodles
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
In a stockpot, bring chicken broth to a boil; add chicken, celery, carrots and green onions. Cook 1 minute or until vegetables are crisp-tender. Add noodles, salt and pepper. Serve hot.
Comments:After-school snacks in my mind should have a healthy slant and be a stop- gap measure to stave off hunger until dinner. Chicken Noodle Soup served with Veggie Scones work well in this time slot. The soup can be made earlier in the day and ready to ladle out as the doorbell rings announcing the ravenous crew.