Heat the broth, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.Stir the noodles and turkey 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 cubed cooked turkey or chicken
Mini Frittatas are easy to make and fun to...
Here's a deliciously different recipe for ...
Scrambled eggs with sausage, cheese and sa...
Golden puff pastry cups hold a scrumptious...