30-Minute Chicken Noodle Soup Recipe

30-Minute Chicken Noodle Soup Recipe photo by Taste of Home

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"This great soup is perfect for a cold, wintry day. It is my favorite thing to eat when I'm not feeling well; it makes me feel so much better." Lacy Waadt, Payson, Utah

This recipe is:

Quick

Diabetic Friendly

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30-Minute Chicken Noodle Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

4 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced carrots
1 small onion, chopped
1-1/2 teaspoons dried parsley flakes
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon pepper
3 cups uncooked egg noodles

Directions

In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Stir in noodles; cook 5-7 minutes longer or until noodles and vegetables are tender. Yield: 6 servings (2-1/4 quarts).

Nutritional Facts 1-1/2 cups equals 196 calories, 5 g fat (1 g saturated fat), 49 mg cholesterol, 759 mg sodium, 22 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as 30-Minute Chicken Noodle Soup in Taste of Home February/March 2010, p50

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana