Pantry Chicken Noodle Soup

Ingredients:

• 1 can/packets (12.5 oz. each) chunk chicken breast, drained and rinsed

• (or leftover cooked chicken)

• 4 cups water or broth

• 2 chicken bouillon cubes (leave out if using broth)

• 1/2 can (14.5 oz) sliced carrots (or 1-2 fresh carrots, sliced thin), drained

• 1/2 can (15 oz) green peas (could also use frozen), drained

• .5 tablespoon onion powder

• .5 tablespoon garlic powder

• .5 tablespoon Italian seasoning

• 6 oz. noodles of choice

Directions:

1. Drain and rinse canned/packet of chicken, and break chunks into smaller pieces.

2. Add water and chicken bouillon cubes to a large pot. Bring to a boil.

3. Add everything but noodles into the water.

4. Reduce heat to medium and cook for 10 minutes.

5. Add noodles and cook for the remaining 10 minutes—or let soup cook alone and separately cook noodles in a pot of boiling water, then strain and add noodles to soup while serving.

Recipe adapted from Angie at the Big Bear’s Wife blog