Everyone in my family will eat this one - even my now 4-year old picky Ellie! Of course, she'll just pick out the pasta and carrots, but I'm fine with that. Serve with a good crusty 100% whole wheat bread.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans reduced sodium chicken broth
- 1 (14.5 ounce) can reduced sodium vegetable broth
- 1/2 pound chopped cooked chicken breast (rotisserie chicken works great!)
- 1 1/2 cups egg noodles (or any fun noodle - try whole wheat pasta for extra goodness)
- 1 cup sliced carrots
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper to taste (I don't add salt)
Directions
- In a large pot over medium heat, heat olive oil. Cook onion and celery in oil until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, (salt) and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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