Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living


Recipe Summary

20 mins
15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Stir in chicken; heat through. Discard bay leaf. To serve, ladle soup into bowls. If you like, sprinkle with parsley. Serves 6.


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

339 calories; fat 6g; cholesterol 130mg; saturated fat 2g; carbohydrates 46g; mono fat 1g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 23g; vitamin a 3401.3IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 6.3mg; vitamin b6 0.3mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 554mg; potassium 270mg; calcium 40.4mg; iron 2mg.