Tired of the same old chicken soup? Try our fabulous version featuring red pepper strips, chopped kale and rice noodles. Plus, using leftover chicken and quick cooking rice noodles makes it a breeze to prepare. It's deliciously different and guaranteed to become a soup time favorite!
cost per recipe: $6.31
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup thinly sliced red onion
medium carrot, peeled and cut into matchstick-thin strips (about 1/2 cup)
stalk celery, cut into matchstick-thin strips (about 1/2 cup)
small red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
cup shredded cooked chicken
cup coarsely chopped kaleleaves
ounces wide rice noodles, cooked and drained (about 1 cup)
Heat the broth, onion, carrot, celery and red pepper in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the vegetables are tender, stirring occasionally.
Stir in the chicken, kale and noodles and cook until the kale is wilted. Season with salt and black pepper.