Servings: 6

10oz whole wheat wide egg noodles 10oz whole wheat wide egg noodles
2-3 cups pulled white meat rotisserie chicken 2 to 3 cups pulled white meat rotisserie chicken
6 cups reduced sodium chicken broth 6 cups reduced sodium chicken broth
2 cans Campbell’s Healthy Request cream of chicken soup 2 cans Campbell’s Healthy Request cream of chicken soup
3/4 cup shredded carrots ¾ cup shredded carrots
3/4 cup diced celery ¾ cup diced celery
3/4 cup diced onion ¾ cup diced onion
2 tbsp minced garlic 2 tbsp minced garlic
2 tbsp parsley flakes 2 tbsp parsley flakes
Salt & pepper Salt & pepper

Pour chicken broth into a large pot. Bring to a boil. Add in noodles and boil for 10 min or until tender.
In a skillet sprayed with olive oil, sauté celery, onions, and parsley.
Pour the sautéd vegetables, pulled chicken, and cream of chicken soup into the pot of noodles. You may need to add some water if it seems to thick. Add salt & pepper to taste. Let it simmer for a few minutes to allow flavors to combine.

Makes 6 servings at 2sp each on the purple plan.  Makes 6 servings at 2sp each on the purple plan.