Chicken Noodle Soup with Rutabaga
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 6 servings.
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!
Ingredients
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3 medium carrots, chopped
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1 medium onion, chopped
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1 celery rib, chopped
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2 teaspoons butter
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4 cups reduced-sodium chicken broth
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1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes
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1/2 teaspoon salt
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1/4 teaspoon dried thyme
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1/8 teaspoon dried marjoram
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1/8 teaspoon pepper
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2 cups uncooked yolk-free noodles
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2 cups cubed cooked chicken breast
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1/3 cup minced fresh parsley
Directions
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1.
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.
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2.
Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.
Nutrition Facts
1 cup: 211 calories, 3g fat (1g saturated fat), 39mg cholesterol, 702mg sodium, 26g carbohydrate (11g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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