Harvest Chicken Noodle Soup

Harvest Chicken Noodle Soup

Enjoy dinner tonight with this hearty soup made using canned chicken broth, egg noodles, cooked chicken and fresh vegetables - ready in just 40 minutes!

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

3

(1 2/3-cup)

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
  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.
Makes 3 (1 2/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Other types of pasta can be used in place of the egg noodles in this recipe. Try elbow macaroni, ditalini or small shells.
Kitchen Tip
If you don't have time to cook chicken, purchase frozen chopped cooked chicken or a thick piece of deli chicken and cube it.
Make It Special
Offer bowls of toppings to enhance this soup. Try Parmesan cheese, chopped fresh parsley and finely chopped green onions.

Nutrition Information:

1 Serving (1 2/3 Cups)
  • Calories 250
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 2g,),
  • Cholesterol 70mg;
  • Sodium 940mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 24g;
Percent Daily Value*:
    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.