Chicken Noodle Keep Away The Flu Soup
|Canned fat free reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||1⁄2 Cup (8 tbs)|
|Chicken tenders||8 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced zucchini||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Broken egg noodles||2⁄3 Cup (10.67 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
1. In medium saucepan bring chicken broth and water to boil over medium heat. Add chicken. Stir, cover, and remove from heat. Let stand 10 minutes. Chicken will cook perfectly. Lift chicken from broth with slotted spoon and set aside to cool.
2. Return broth mixture in saucepan to boil. Add onion, carrots, and celery. Cook 10 minutes or until vegetables are tender. Add zucchini, mushrooms, and noodles. Cook 5 minutes more.
3. Shred chicken. Add to saucepan. Add a little more water if desired if soup is too thick for your taste. Heat through. Stir in parsley. Season the soup to taste with salt and pepper.