Ingredients
1
carton (32 oz) Progresso™ chicken broth
4 1/4
cups uncooked wide egg noodles (8 oz)
2
cups shredded cooked chicken
2
cups frozen mixed vegetables
1
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup half-and-half
2
tablespoons chopped Italian (flat-leaf) parsley, if desired
Preparation
In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
