This soup is surprisingly good. It doesn’t get much easier.
1 carton (32 oz) Swanson low sodium chicken broth
1 large carrot, peeled, large part cut in half lengthwise, and sliced
1 large stalk celery, thin sliced
2/3 c. uncooked extra wide egg noodles
1-1/4 c. shredded cooked chicken or turkey
Heat broth, carrot and celery in 2 qt. saucepan over medium-high heat to a boil
Stir noodles and chicken into saucepan
Reduce heat to medium
Cook 10 minutes or until noodles are tender
Season to taste
