Chicken Noodle Soup

Check out this chicken soup made with Progresso® chicken broth - perfect for a hearty meal when served with Pillsbury® artisan dinner rolls.

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  • prep time 10 min
  • total time 25 min
  • ingredients 10
  • servings 4
 

Ingredients

1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
8
medium green onions, sliced (1/2 cup)
2
medium carrots, chopped (1 cup)
2
cups cubed cooked chicken
2
cups uncooked egg noodles (4 oz)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4
teaspoon pepper
1
dried bay leaf
5 1/4
cups Progresso™ chicken broth (from two 32-oz cartons)

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LOCATION

Steps

  • 1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.
  • 1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

EXPERT TIPS

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Expert Tips

Although available fresh, most bay leaves sold in the United States are dried. Slightly bitter in flavor, this aromatic herb comes from the evergreen bay laurel tree, which is native to the Mediterranean area. Bay leaves are always removed from the food before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1200mg
1200%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
4%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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