Easy Chicken Noodle Soup

  • Prep 15 min
  • Total 25 min
  • Servings 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)

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.

Notes









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Expert Tips

  • 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.
  • To ensure even cooking, cut vegetables so they are similar in size.
  • 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.
  • 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.
  • No green onions? Replace with 1 medium onion, chopped for soup.
  • Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.
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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
110
% Daily Value
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.

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