While I do enjoy cooking and using fresh ingredients, I also enjoy eating and I hate when I am preparing a meal that takes forever and creates lots of prepping, dishes, and time. So, I love to find quick and easy shortcuts that allow me to prepare a healthy meal in a fraction of the time. With the weather cooling down and the rain we had all day today, I figured it was a perfect time to make some Shortcut Low Sodium Chicken Noodle Soup with Egg White Pasta. This literally took me 20 minutes from start to finish.
Shortcut Low Sodium Chicken Noodle Soup
Ingredients
16 oz. (1 lb.) package fully cooked shredded chicken (I used Del Real Shredded Chicken typically, found near the premade foods)
12 oz. package frozen meal starters onion, celery blend (Found in the frozen vegetable section
12 oz. package frozen crinkle cut carrots
Mrs. Dash Garlic & herb seasoning
Cracked Pepper
8 oz. bag of NO YOLKS Extra Broad Egg White Pasta
Directions
- Add frozen onions, celery and carrots in to large pot at medium high heat.
- Add 16 oz. package pre-cooked, shredded chicken to pot and stir ingredients together.
4. Add entire package of NO YOLKS noodles, stir and continue cooking on medium high heat for 10-12 minutes. 
5. Add Mrs. Dash Garlic & Herb seasoning and pepper to taste. You can also add more chicken broth or 1 cup water if you prefer more soup base.
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