30-Minute Chicken Noodle Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (2-1/4 quarts).
This quick and easy chicken noodle soup recipe 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
Ingredients
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4 cups water
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1 can (14-1/2 ounces) chicken broth
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1-1/2 cups cubed cooked chicken breast
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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3/4 cup sliced celery
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3/4 cup sliced carrots
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1 small onion, chopped
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1-1/2 teaspoons dried parsley flakes
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1 teaspoon reduced-sodium chicken bouillon granules
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1/4 teaspoon pepper
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3 cups uncooked egg noodles
Directions
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1.
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.
Nutrition Facts
1-1/2 cups: 196 calories, 5g fat (1g saturated fat), 49mg cholesterol, 759mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
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