Chicken Caboodle Noodle Soup

  • Prep 10 min
  • Total 25 min
  • Servings 4

Ingredients

2
cans (14 1/2 ounces each) ready-to-serve chicken broth
2
cups uncooked egg noodles or other pasta
2
sprigs fresh parsley
1
cup cut-up cooked chicken
Crackers, if you like

Steps

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  • 1
    Open the cans of chicken broth with the can opener. Pour broth into the saucepan. Cover saucepan with lid, and heat over medium-high heat until broth is boiling fast.
  • 2
    Add the noodles to broth. Heat to boiling again. Boil uncovered 6 to 8 minutes, stirring a few times with the wooden spoon, until noodles are soft but not mushy.
  • 3
    While the soup is cooking, rinse the parsley in cool water. Pat dry with the paper towels. Cut parsley into small pieces, using the scissors.
  • 4
    Take saucepan off hot burner. Stir parsley and the chicken into soup. Serve with the crackers, if you like.

Notes









Tips

Expert Tips

  • Can opener Large saucepan with lid Measuring cups Wooden spoon Paper towels Kitchen scissors

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
45
% Daily Value
Total Fat
5g
Saturated Fat
1g
Cholesterol
50mg
Sodium
980mg
Total Carbohydrate
15g
Dietary Fiber
0g
Protein
15g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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