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Easy Chicken Noodle Soup

Name: Easy Chicken Noodle Soup
Prep time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive or vegetable oil; 2 cloves garlic, finely chopped; 8 medium green onions, sliced (1/2 cup); 2 medium carrots, chopped (1 cup); 2 cups cubed cooked chicken; 2 cups uncooked egg noodles (4 oz); 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes; 1/4 teaspoon pepper; 1 dried bay leaf; 6 cups Progresso™ chicken broth (from two 32-oz cartons)

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Prep 15 min
Total 25 min
Servings 4

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Comfort food shouldn’t have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.

By Betty Crocker Kitchens

Updated Jun 14, 2019

Ingredients

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
6 cups Progresso™ chicken broth (from two 32-oz cartons)

Make With

Progresso Broth

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Pasta continues to absorb liquid, so if you make the soup ahead plan to cook the noodles separately and stir them in just before serving. If you’d like, bypass the egg noodles and add rotini, fusilli, or cavatappi pasta for a change of pace.
tip 2
To ensure even cooking, cut vegetables so they are similar in size.
tip 3
Most broth-based soups freeze well for up to 6 months. Pour soup into freezer containers, leaving 1/2 to 1 inch headspace because soups expand as they freeze.
tip 4
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.
tip 5
No green onions? Replace with 1 medium onion, chopped for soup.
tip 6
Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.

Nutrition

300 Calories, 12g Total Fat, 25g Protein, 24g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 300

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 1/2g

Cholesterol: 80mg; 27%

Sodium: 1450mg; 61%

Potassium: 390mg; 11%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 2g; 10%

Sugars: 3g

Protein: 25g

% Daily Value*:

Vitamin A: 110%; 110%

Vitamin C: 8%; 8%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

1 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; 1/2 Fat;

Carbohydrate Choice

1 1/2

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

More About This Recipe

If a rose by any other name would smell as sweet, surely chicken noodle soup is warm and wonderful in any language. A world-wide comfort food and widely touted cure-all, chicken soup is known in many languages: ajiaco in Columbia, hønsekødssuppe in Denmark, soto ayam in Indonesia, cappelletti in brood in Italy, sopas in the Philippines and rosól in Poland. If you’re intimidated by the prospect of making soup, don’t be! It’s easy to do and well worth the investment of time. If this chicken noodle soup recipe has you interested in trying more, check out Betty’s best chicken soup recipe collection.