Easy Chicken Noodle Soup

Progresso® broth provides a simple addition to this chicken and noodle soup. A hearty dinner ready in 30 minutes.

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

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
  • 1 In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    ,
    % Daily Value
    Total Fat
    4 1/2g
    4 1/2%
    (Saturated Fat
    1g,
    1%
    ),
    Sodium
    520mg
    520%;
    Total Carbohydrate
    16g
    16%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 1/2 Vegetable; 2 Very Lean Meat; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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