Easy Chicken Noodle Soup

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

Ingredients

1
tablespoon olive oil
1/2
cup chopped carrot
1
container (8 oz) refrigerated chopped celery, onion and bell pepper mix
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1
cup water
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups uncooked whole-grain extra-wide egg noodles (4 oz)
2
tablespoons all-purpose flour
1/2
teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Directions

  1. 1 In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
  2. 2 In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
  3. 3 Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.

Notes

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Nutrition Information

Recipe Step Photos

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