BarBQ “Pulled” Chicken Soup

This is another recipe I got from Kraft. For once the internet version of the recipe and the one I had are the same!

  • 1 tablespoon oil
  • 3 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 cloves garlic, minced (we used garlic powder to taste)
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 cup barbecue sauce
  • 2 cups chicken, cooked and finely shredded
  • 1 cup broad egg noodles
  • 1/2 cup of mozzarella/cheddar cheese

1.  Heat oil in a saucepan (or large pot). Add carrots and celery. Cook 3 min. Stir in garlic and cook 1 min. Add broth, water, barbecue sauce and chicken. Bring to boil.

2. Add noodles and cook until tender. Simmer 5 min or until vegetables are tender.

3. Serve with cheese sprinkled on top.

Not the best picture. I forgot to take one and had to settle for the leftovers!

Verdict: This might be the first time I have not hated celery. This soup had a nice tang to it.

 

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