Recipe by Campbell's Kitchen
"With only six ingredients Swanson® Broth creates a comforting and easy-to-make soup using simple on-hand ingredients."
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1 (49.5 fluid ounce) can
Swanson® Chicken Broth
dried basil leaves, crushed
1 (9 ounce) package
frozen mixed vegetables
uncooked medium egg noodles
This soup was pretty good. I did add some salt, pepper because I thought it needed it. I also increased the onion and garlic powder for more flavor. Pretty easy and inexpensive to throw together.
Chicken noodle soup with no chicken??? No seasoning??? I had some leftover meat off a rotisserie chicken so I threw that in, and of course this was in desperate need of salt and pepper. I also started by sauteing some onions and a little garlic. With my minor additions, this went from bland to good. I wasn't expecting much from frozen veggies, but this is truly a simple soup recipe and perfect for when you don't have the time to spend in the kitchen. I would make this again when short on time or feeling under the weather.
This is an easy recipe...great when you have some one unexpectedly sick! The only changes I made were that I didn't have the broth so I used Knorr concentrated chicken stock and 7 cups of water and I used Orzo instead of the noodles. I really liked this recipe and I would make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Noodle and Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 9
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