Enjoy dinner tonight with this hearty soup made using canned chicken broth, egg noodles, cooked chicken and fresh vegetables - ready in just 40 minutes!
cup sliced celery
cup chopped carrot
cup chopped onion
small zucchini, coarsely chopped
teaspoon dried thyme leaves
(14 1/2-oz.) cans ready-to-serve chicken broth
oz. (1 1/2 cups) uncooked medium egg noodles
cup cubed cooked chicken
In large saucepan, combine all ingredients except noodles and chicken; mix well. Bring to a boil.
Stir in noodles and chicken. Reduce heat to low; simmer 15 to 20 minutes or until noodles and vegetables are tender.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 2/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.