Easy Chicken Noodle Soup

  • Prep 30 min
  • Total 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

Steps

  • 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.

  • You can replace the egg noodles in this Easy Chicken Noodle Soup recipe with any shape of pasta. Just make sure to follow the packaging directions for cooking time.
  • Planning to freeze this easy homemade chicken noodle soup? Leave out the egg noodles—they don’t freeze well. When you thaw the soup and bring it to a boil, add the egg noodles and cook them just before serving.
  • Top your simple chicken noodle soup with crackers or serve with freshly baked Pillsbury™ Original French Bread on the side.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
460mg
19%
Potassium
250mg
7%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
7%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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