Salads, Soups, & Chili

Chicken Noodle Soup

This classic chicken noodle soup is sure to become your personal and/or family's favorite.

Servings 
4
Ingredients 

1 tablespoon olive oil
2 carrots, cut into 1/8-inch slices
1/4 cup coarsely chopped onion
1 can (49-1/2 ounces) fat-free, low-sodium chicken broth
1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 3-inch by 1-inch strips
3 ribs (stalks) celery, thinly sliced (including green tops)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
1/4 teaspoon pepper, or to taste
1 bay leaf
2 cups wide egg noodles (3 ounces)

Instructions 

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots and onion; cook, stirring occasionally, for 2 minutes or until carrots are crisp-tender and onion is translucent and not browned.

Add chicken broth; increase heat to high.

When broth comes to a boil, stir in remaining ingredients. When liquid returns to a boil, reduce heat to medium; cover and cook for 10 minutes or until chicken is thoroughly cooked and noodles are tender.

Remove bay leaf. Taste and adjust seasoning.

Variations 

1/2 teaspoon dried thyme may be used in place of minced fresh thyme.

For variety, chicken-, mushroom-, or cheese-filled tortellini or ravioli may be substituted for noodles to make a more filling entrée.

For a lighter soup, orzo pasta may be substituted for noodles.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
American

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      234
    • Calories from Fat 
      19%
    • Total Fat 
      5g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      20g
    • Protein 
      27g
    • Sugars 
      3g
    • Cholesterol 
      53mg
    • Dietary Fiber 
      2g
    • Sodium 
      232mg
  • DAILY VALUE
    • Vitamin A 
      155%
    • Vitamin C 
      8%
    • Calcium 
      3%
    • Iron 
      8%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      0.5
    • Vegetable 
      1
    • Very Lean Meat 
      3
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Paulette Mitchell Chicken