Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally. Season to taste with salt and black pepper.
4 cups Swanson® Chicken Broth1 medium carrot, peeled and sliced (about 1/2 cup)1 stalk celery, sliced (about 1/2 cup)0.5 cup uncooked extra wide egg noodles1 cup shredded cooked chicken or turkey
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