There's nothing better than a good bowl of soup, like this quick-cooking and delicious chicken noodle soup, brimming with chicken, colorful vegetables and egg noodles.
Heat the broth, water, black pepper, carrot, celery and chicken in a 2-quart saucepan over medium-high heat to a boil.Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth1 cup water1 dash ground black pepper1 medium carrot, peeled and sliced (about 1/2 cup)1 stalk celery, sliced (about 1/2 cup)0.5 pound skinless, boneless chicken breast halves, cut into 1-inch pieces1 ounce (about 1/2 cup) uncooked medium egg noodles
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