This recipe was birthed just a few weeks ago when my husband brought home a very large (3.5 pound) bag of egg noodles from Costco. It has quickly become a family favorite and is ready in less than 30 minutes…
1 quart (32 ounces) chicken broth
1/2 yellow squash, cut lengthwise and sliced
2 carrots, peeled and sliced
1/2 medium onion, diced
2 celery stalks, sliced
2 cups fine egg noodles
6 ounces roasted chicken, cut into 1/2 pieces (I used Perdue’s Short Cuts Roasted Chicken)
Heat chicken broth in a large saucepan. Add veggies and simmer with lid for 10-15 minutes. Add noodles and chicken pieces. Simmer until noodles are cooked, 10 minutes. If desired, you may want to add more chicken broth. Season to taste with salt and pepper.
It really doesn’t get much easier than that. Soup’s on!