Chicken Noodle Soup

Scrumptious chicken, veggies and noodle soup served with herbed breadsticks or whole wheat crackers – a hearty dinner ready in 25 minutes.

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  • prep time 25 min
  • total time 25 min
  • ingredients 8
  • servings 5
 

Ingredients

1
tablespoon olive or canola oil
3
medium carrots, sliced (1 1/2 cups)
2
medium zucchini, quartered lengthwise, sliced (1 2/3 cups)
1
medium onion, chopped (1/2 cup)
3
boneless skinless chicken breasts (3/4 lb), cut into thin bite-size strips
2
cans (14 oz each) fat-free chicken broth with 1/3 less sodium
1
cup water
1 1/2
cups uncooked fine egg noodles (4 oz)

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LOCATION

Steps

  • 1 In nonstick Dutch oven or 3-quart saucepan, heat oil over medium heat. Add carrots, zucchini and onion; cook 5 minutes, stirring frequently.
  • 2 Increase heat to medium-high. Stir in chicken. Cook 3 minutes, stirring frequently. Add broth and water; heat to boiling. Add noodles; boil 3 minutes or until chicken is no longer pink in center and noodles are tender. If desired, season to taste with salt.
  • 1 In nonstick Dutch oven or 3-quart saucepan, heat oil over medium heat. Add carrots, zucchini and onion; cook 5 minutes, stirring frequently.
  • 2 Increase heat to medium-high. Stir in chicken. Cook 3 minutes, stirring frequently. Add broth and water; heat to boiling. Add noodles; boil 3 minutes or until chicken is no longer pink in center and noodles are tender. If desired, season to taste with salt.

EXPERT TIPS

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Expert Tips

"Everyone loves chicken noodle soup. I feel good about making it with my fresh ingredients. It's very soothing served with herbed breadsticks or whole wheat crackers." Anne

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
420mg
420%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
140%;
Vitamin C
8%;
Calcium
4%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.