Quick & Easy Chicken Noodle Soup
This soup is so easy and delicious. It's perfect on a cold winter's day.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 6 cups water
- 1 tablespoon Tone's chicken base
- 1 13 ounce can chicken breast
- 1 Cup egg noodles
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- 2 ounces cream cheese (or low fat cream cheese)
Preparation time 30mins
Melt butter and olive oil in a soup pot over medium heat. Add onion and sauté 2-3 minutes, then add carrots and celery and sauté another 2-3 minutes. Add water and raise heat, cover and bring to boil. Reduce heat to medium and add the Tone's chicken base, stirring to dissolve. Cover and simmer 10 minutes or until carrots are soft. Next, Drain the chicken and add to the soup pot. Using a wooden spoon break up the chunks of chicken. Pour the egg noodles in the pot, season with pepper and parsley, cover and simmer 8-9 minutes. Turn off heat and stir in the cream cheese until dissolved.