
1. Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 min. or until noodles are tender.
TIP: Asian Soup: Add 2 green onions cut into 1/2" pieces, 1 clove garlic, minced, 1 tsp. ground ginger and 2 tsp. soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Italian Tortellini Soup: Add 1 can (14 1/2 oz.) diced tomatoes, drained, 1 clove garlic, minced, 1 tsp. dried Italian seasoning and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
This recipe has been added to the following public cookbooks:
Campbell's Kitchen Classics,
HEALTHY,
my cookbook
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