Easy Chicken Noodle Soup

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Ingredients

Ingredients

1
tablespoon olive or vegetable oil
2
cloves garlic, finely chopped
8
medium green onions, sliced (1/2 cup)
2
medium carrots, chopped (1 cup)
2
cups cubed cooked chicken
2
cups uncooked egg noodles (4 oz)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4
teaspoon pepper
1
dried bay leaf
5 1/4
cups Progresso™ chicken broth (from two 32-oz cartons)

Directions

Directions

  • 1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Notes










Tips

Expert Tips

Running short of time? Use shredded or julienne-cut carrots from a bag.

While the soup is cooking, bake a batch of Bisquick® Complete cheese-garlic biscuits from a 7.75-ounce pouch.

To ensure even cooking, cut vegetables so they are similar in size.

Rice and pasta absorb liquid so you may want to cook them separately and add to soup just before serving.

Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days.

Most broth-based soups freeze well for up to 6 months. Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expand as they freeze.

Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.