After-Work Chicken Noodle Soup

Progresso® chicken broth provides a simple addition to this delicious chicken noodle soup that's ready in just 30 minutes – a wonderful dinner packed with veggies!

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  • prep time 10 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

2
cups cut-up rotisserie or other cooked chicken
2
medium stalks celery, chopped (1 cup)
2
medium carrots, sliced (1 cup)
1
medium onion, chopped (1/2 cup)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
teaspoon dried thyme leaves
1/4
teaspoon pepper
2
cloves garlic, finely chopped
7
cups Progresso™ chicken broth (from two 32-oz cartons)
1
cup uncooked wide egg noodles (2 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.
  • 2 Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.
  • 1 In 3-quart saucepan, heat all ingredients except noodles to boiling. Stir in noodles. Heat to boiling; reduce heat.
  • 2 Simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles and vegetables are tender.

EXPERT TIPS

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Expert Tips

Use about 2 tablespoons plus 1 teaspoon chicken bouillon granules and 4 cups of water instead of getting out the can opener for the canned chicken broth. And substitute 1/4 to 1/2 teaspoon garlic powder to skip chopping fresh garlic.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
2070mg
2070%;
Total Carbohydrate
17g
17%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
4%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.