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Chicken Noodle Soup

Growing up, I loved Campbell's chicken noodle soup. You know, the canned chicken noodle soup that you heat and add water which is generally sold in a case of 12 x 355mL cans? I used to buy them by the flat when it goes on sale for $5.99. The cans usually have a few minuscule pieces of chicken in each can and super soft noodles. My version uses Better Than Bouillon Chicken Base, which costs $7 and makes 19 litres of broth. I also added a chicken breast and vegetables on top of the noodles. The result is a tastier, healthier and cheaper version that will sure to please your family.

4 cups cold water
1 small chicken breast, fresh or frozen
2 tbsp Better Than Bouillon Chicken Base
1 cup dried macaroni noodles (or broken up spaghetti noodles)
1 cup frozen vegetables

1. In a medium pot over high heat, bring the water, chicken breast and chicken bouillon to a boil.

2. Once it comes to a boil, add the macaroni noodles and frozen vegetables.

3. Reduce the heat to medium high and simmer for 10 minutes.

4. Take the chicken breast out and dice or shred into bite-sized pieces. Add the chicken pieces back into the pot, stir and serve immediately.

Source: Frugal Allergy Mom

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