Chicken Noodles

This recipe came from a chicken soup recipe on Zaar that soaked up all the stock leaving only the noodles. I modified it to be a tasty side dish that is way better than the Lipton packages. To make it heartier, add more carrots and cut up cooked chicken for a main dish meal.

• Ready In: 10 mins
• Serves: 4
• Yields: 4 1 cup servings

Ingredients

• 14  ounces  cream of chicken soup
• 1  cup  chicken stock or 1  cup broth
• 1⁄2 cup  cooked carrot, diced small (using canned will make it quicker)
• 1  teaspoon parsley
• 5  ounces  vermicelli

• cajun salt (use 1 tsp)

• 2  teaspoons salt
• 2  teaspoons paprika
• 1  teaspoon garlic powder
• 1  teaspoon  onion salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cayenne

Directions

1. 1.) In a 2-quart saucepan, bring all ingredients except for the vermicelli to a boil.
2. 2.) Add noodles and cook approximately 5 minutes or until tender.
3. 3.) Serve immediately.