Pantry Quick Chicken and Noodles

Home-made is best, but sometimes you need something quick! I was trying to see what I could concoct straight out of the pantry, and we were surprised at how great this tasted! The secret to this recipe is the Chicken Base (I use one with added herbs), and simmering the vegetables over low heat for the most flavor. You can substitute pasta spirals, small shells or bow-ties for the noodles if you'd like a different texture in your soup.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  stalks celery, chopped fine
• 2  carrots, chopped fine
• 2⁄3 cup scallion, sliced
• 1 (3 lb) can chicken broth
• 1  tablespoon  chicken base
• 1  tablespoon  minced dried garlic
• 3  tablespoons butter
• 1⁄4 cup  chopped parsley
• 8  ounces  noodles (may substitute pasta for noodles)
• 1 (5 ounce) can chicken (in water)
•  salt and pepper, to taste

Directions

1. Chop celery, carrots and slice scallions.
2. Put vegetables in the soup pot adding just enough chicken broth to cover.
3. Simmer over low heat, about 15 minutes.
4. Pour the rest of the broth into the pot, along with garlic, chicken base, butter, salt, pepper, and parsley.
5. Bring to a boil.
6. Add chicken and noodles and cook until done (following the directions for the type of noodles or pasta you're using).