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
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.

Notes









Tips

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.

Nutritional Information

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.

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