Taste of Home
Soupy Chicken Noodle Supper
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
At least once a week my six-year-old son, also known as Doctor John, hands me a “prescription” for chicken noodle soup. Needless to say, I'm always happy to fill it. —Heidi Hall, North St. Paul, Minnesota
Ingredients
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1 tablespoon butter
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1 medium carrot, sliced
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1 celery rib, sliced
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1 small onion, chopped
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4 cups water
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4 teaspoons chicken bouillon granules
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1-1/2 teaspoons dried parsley flakes
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1/4 teaspoon Italian seasoning
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1/8 teaspoon celery seed
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1/8 teaspoon pepper
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3 cups uncooked wide egg noodles
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1-1/2 cups cubed rotisserie chicken
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup sour cream
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Hot cooked stuffing, optional
Directions
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1.
In a large saucepan, heat butter over medium-high heat. Add carrot, celery and onion; cook and stir 6-8 minutes or until tender.
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2.
Stir in water, bouillon and seasonings; bring to a boil. Add noodles; cook, uncovered, 5-7 minutes or until tender. Stir in chicken, soup and sour cream; heat through. If desired, serve with stuffing.
Nutrition Facts
1-2/3 cups (calculated without stuffing): 392 calories, 19g fat (8g saturated fat), 92mg cholesterol, 1497mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 22g protein.
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