- 4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- Generous dash ground black pepper
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 1/2 cup uncooked extra-wide egg noodles
- 1 cup shredded cooked chicken or turkey
- Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil.
- Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.