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Easy Chicken Noodle Soup

Prep 15 min
Total 25 min
Servings 4

Craving a simmering, comforting bowl of hearty soup? Try this easy chicken noodle soup recipe that comes together in just 25 minutes. Brimming with chopped vegetables, cubed chicken, and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple. MORE+ LESS-

By Betty Crocker Kitchens

March 20, 2018

Ingredients

tablespoon olive or vegetable oil

cloves garlic, finely chopped

medium green onions, sliced (1/2 cup)

medium carrots, chopped (1 cup)

cups cubed cooked chicken

cups uncooked egg noodles (4 oz)

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

dried bay leaf

5 1/4

cups Progresso™ chicken broth (from two 32-oz cartons)

Steps

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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.

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 Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 1200mg; 50%
Potassium: 340mg; 10%
Total Carbohydrate: 25g; 8%
Dietary Fiber 2g 9% Sugars 4g
Protein: 27g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1 1/2

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

More About This Recipe

Hard-core soup fanatics may think scratch soup is only scratch when you make the broth yourself. But not everyone has time for that! When we don’t have that luxury, we reach for our favorite chicken broth to cut tons of time without sacrificing on flavor. No one will know this easy chicken noodle soup only took you 25 minutes to make. Garlic, green onions, parsley and bay leaf add awesome homemade flavor to a soup filled with carrots, chicken, egg noodles and broth. We love serving our chicken noodle soup with quick biscuits, like these Cheese-Garlic Biscuits made in just 15 minutes. In no time, you’ll have a meal your whole family will adore. Not what you’re looking for? We’ve got lots more chicken recipes where this one came from.