ÑÇÖÞÎÞÂë

Ingredients

• 1 prepared rotisserie chicken
• 8 cups low-sodium chicken broth
• 1/2 cup onion
• 1 cup celery
• 1 cup carrots
• 6 ounces wide noodles, uncooked
• 3 tablespoons fresh parsley

Preparation

1. Remove chicken from bones and chop into bite-sized pieces. Measure 4 cups for the soup.
2. Pour chicken broth in a large stock pot; bring to a boil.
3. Chop onion; slice celery and carrots.
4. Add chicken, vegetables and noodles to stock pot.
5. Bring to a boil and cook approximately 15 minutes until noodles are done.
6. Garnish with chopped parsley.

Helpful hints

• Make a batch and eat soup all week, or cut recipe in half to make a smaller batch.
• Low-sodium broth contains 140 mg sodium or less per cup. Look for Campbell’s® low-sodium broth, Health Valley® low-sodium broth or Nature’s Choice® low-sodium broth. Avoid low-sodium broth with potassium chloride — it is very high in potassium.