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Chicken Noodle Soup with Rutabaga
Our Test Kitchen simmered up a winner with this warm and welcoming, full-flavored soup. It’s colorful, packed with wintry root vegetables and goes together in a flash!
6 Servings
Prep: 20 min. Cook: 50 min.
Ingredients
3 medium carrots, chopped
1 medium onion, chopped
1 celery rib, chopped
2 teaspoons butter
4 cups reduced-sodium chicken broth
1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
2 cups uncooked yolk-free noodles
2 cups cubed cooked chicken breast
1/3 cup minced fresh parsley
Directions
In a large saucepan or Dutch oven, saute the carrots, onion and
celery in butter until tender. Add the broth, rutabaga, salt, thyme,
marjoram and pepper; bring to a boil. Reduce heat; cover and simmer
for 15 minutes.
Add noodles; cover and simmer 20 minutes longer or until noodles are
tender. Stir in the chicken and parsley; heat through. Yield: 6
servings.
© Taste of Home 2013
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Chicken Noodle Soup with Rutabaga
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Nutrition Facts:
1 cup equals 211 calories, 3 g fat (1 g saturated fat), 39 mg cholesterol, 702 mg sodium, 26 g carbohydrate, 5 g fiber, 20 g protein.
Diabetic Exchanges:
2 lean meat, 1-1/2 starch, 1 vegetable.
© Taste of Home 2013