Ingredients
2
cans (14 1/2 ounces each) ready-to-serve chicken broth
2
cups uncooked egg noodles or other pasta
2
sprigs fresh parsley
1
cup cut-up cooked chicken
Crackers, if you like
Preparation
Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.
