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Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup


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1 tablespoon canola or vegetable oil
1 cup thinly sliced carrots (3 medium carrots)
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 tablespoons chopped celery tops or parsley
1 (32 ounce) container reduced sodium chicken broth
1-1/2 cups thin yolk free egg noodles (3 ounces)
8 ounces Healthy Ones™ Deli Oven Roasted Chicken Breast cut 1/2-inch thick (1 slice from large end or 2 slices from smaller end), cut into cubes (1-1/2 cups)
Salt and freshly ground black pepper (optional)


Heat oil in a large saucepan over medium-high heat. Add carrots, onion, celery and celery tops; cook 3 minutes. Add broth; bring to a boil. Reduce heat; simmer uncovered 8 to 10 minutes or until vegetables are tender. Stir in noodles; simmer 6 minutes or until noodles are tender. Stir in chicken; heat through. Season to taste with salt and pepper if desired.


Makes 4 servings, about 5 cups soup.

Nutritional info

Calories: 191
Calories from fat: 18%
Total Fat: 4g
Cholesterol: 21mg
Sodium: 1,017mg
Carbohydrates: 21g
Protein: 16g

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