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Chicken Noodle Soup with Rutabaga

 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 ServingsPrep: 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.

2 of 2

Chicken Noodle Soup with Rutabaga (continued)

Nutritional 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.