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Italian Chicken Noodle Soup

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

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( 22 Ratings)

22 Ratings

5 Stars 91%

4 Stars

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1 Stars

Member Reviews ( 11 )

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Prep Time 35 min
Total Time 35 min
Servings 6

Ingredients

1: tablespoon olive or vegetable oil

2: boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces

1: medium onion, chopped (1/2 cup)

1: carton (32 oz) Progresso® chicken broth (4 cups)

2: cups water

3: medium carrots, sliced (1 1/2 cups)

2: cups broccoli florets

1 1/2: cups uncooked medium egg noodles

1: teaspoon dried basil leaves

1/2: teaspoon garlic-pepper blend

1/4: cup shredded Parmesan cheese

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Directions

1 In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
2 Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
3 Top each serving with cheese.

EXPERT TIPS

Expert Tips

You can substitute chicken thighs for part or all of the chicken breasts. Usually, two boneless thighs will equal one breast half.

Fresh vegetables are used to make this colorful soup, but you could use frozen vegetables if you like.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 710mg; 710%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 1/8/2013 7:50:16 PM REPORT ABUSE buster16 said:

Rating:

I was very disappointed with this recipe, given there were so many positive reviews. The only thing I changed was that I did not include broccoli because my husband refuses anything with broccoli. I found the spice blend intrusive, did not like it at all. Could not detect much chicken flavor. I'm afraid most of it is going in the garbage, if I don't think of a way to tone it down and make it palatable. I've had good chicken soup, and this is not it. I'm puzzled as to why it was so well received.

This reply was: Helpful Inspiring

Posted 1/10/2012 6:32:07 PM REPORT ABUSE JKJCheryl said:

Rating:

Very tasty. Great for a cold night. I didn't change a thing on the recipe.

This reply was: Helpful Inspiring

Posted 1/10/2012 2:59:31 PM REPORT ABUSE Tricia286 said:

Rating:

I was sick with a cold & my husband made me this soup. I just loved it. I ate it with a warm yeast roll. Using fresh broccoli & carrots is so much better than using frozen ones. It was the best chicken noodle soup ever.

This reply was: Helpful Inspiring