Easy Chicken Noodle Soup | Midwest Living
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Easy Chicken Noodle Soup

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Easy Chicken Noodle Soup

3.5
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  • Makes: 6 servings
  • Prep 20 mins
  • Cook 15 mins to 17 mins

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Ingredients

  • 3 14 - ounce can reduced-sodium chicken broth
  • 1 cup chopped onion (1 large)
  • 1 cup sliced carrots (2 medium)
  • 1 cup sliced celery (2 stalks)
  • 1 cup water
  • 2 teaspoons dried Italian seasoning, crushed
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 16 - ounce package frozen egg noodles
  • 2 cups chopped cooked chicken or turkey*
  • 2 tablespoons snipped fresh parsley (optional)

Directions

  1. In a 3-quart saucepan, combine broth, onion, carrots, celery, water, Italian seasoning, black pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in frozen noodles. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until noodles are tender but still firm and vegetables are just tender.
  2. Stir in chicken; heat through. Discard bay leaf. To serve, ladle soup into bowls. If you like, sprinkle with parsley. Serves 6.

Tip

  • * If you don't have any leftover chicken or turkey, use about 1/2 of a 2- to 2-1/2-pound whole or cut-cup purchased roasted chicken from the supermarket deli, then skin, bone and chop. Or, poach 3/4 pound skinless, boneless chicken breast halves: Place chicken in a skillet with 1-1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain; cut into cubes.

Nutrition Facts

(Easy Chicken Noodle Soup)

Servings Per Recipe 6, Trans fatty acid (g) 0, fiber (g) 3, vit. A (IU) 3401, pro. (g) 23, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, carb. (g) 46, Folate (µg) 16, vit. C (mg) 4, Monosaturated fat (g) 1, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, cal. (kcal) 339, calcium (mg) 40, sugar (g) 4, iron (mg) 2, Fat, total (g) 6, chol. (mg) 130, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Potassium (mg) 270, sodium (mg) 554

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