Harvest Chicken Noodle Soup

Looking for a hearty dinner? Then check out this delicious soup made with canned chicken, egg noodles and fresh vegetables - ready in just 40 minutes!

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  • prep time 20 min
  • total time 40 min
  • ingredients 9
  • servings 3
 

Ingredients

1/2
cup sliced celery
1/2
cup chopped carrot
1/4
cup chopped onion
1
small zucchini, coarsely chopped
1/2
teaspoon dried thyme leaves
2
(14 1/2-oz.) cans ready-to-serve chicken broth
1/2
cup water
3
oz. (1 1/2 cups) uncooked medium egg noodles
1
cup cubed cooked chicken

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
  • 2 Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.
  • 1 In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
  • 2 Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.

EXPERT TIPS

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Expert Tips

Other types of pasta can be used in place of the egg noodles in this recipe. Try elbow macaroni, ditalini or small shells.

If you don't have time to cook chicken, purchase frozen chopped cooked chicken or a thick piece of deli chicken and cube it.

Offer bowls of toppings to enhance this soup. Try Parmesan cheese, chopped fresh parsley and finely chopped green onions.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 2/3 Cups
Calories
250
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
70mg
70%;
Sodium
940mg
940%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
8%;
Calcium
4%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.