Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride
Soups, Salads, Sauces and Vegetables

Ingredients

CHICKEN-VEGETABLE SOUP

I large can College Inn chicken broth
I pkg. boneless chicken breasts
c. each: sliced carrots, celery and chopped fresh onion
1/2 c. uncooked medium noodles
1/2 c. water
In saucepan, combine broth, water, carrots, celery and onion. immer covered for 30 minutes. Place chicken breasts on microwavable plate and cover with wax paper. Microwave until chicken is white throughout. Remove from microwave and let cool. Cut into bite size pieces and place in with broth and vegetables while simmering. When vegetables are done, stir noodles; simmer covered for 15 minutes. Then serve.