Salads, Soups, & Chili

Lemon Pepper Chicken Soup

A very quick chicken soup that goes well with crispy crackers and fresh fruit.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
15 minutes
Servings 
4
Ingredients 

6 cups low fat reduced sodium chicken broth
2 cups fine egg noodles
1 cup shredded carrots
1/2 cup finely chopped green onions
1 teaspoon lemon pepper
1 teaspoon salt
1/2 Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)

Instructions 

Stir together all ingredients, except chicken, in a Dutch oven or stock pot. Bring to a boil over medium-high heat. Reduce heat to medium. Stir in chicken. Cook 5 to 6 minutes, stirring occasionally, until noodles are tender and chicken is hot.

Tips 

1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.

Variations 

Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.

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 
      240
    • Calories from Fat 
      37%
    • Total Fat 
      10g
    • Saturated Fat 
      3g
    • Total Carbohydrate 
      19g
    • Protein 
      19g
    • Sugars 
      2g
    • Cholesterol 
      65mg
    • Dietary Fiber 
      2g
    • Sodium 
      1,950mg
  • DAILY VALUE
    • Vitamin A 
      96%
    • Vitamin C 
      12%
    • Calcium 
      5%
    • Iron 
      15%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      1
    • Vegetable 
      1
    • Very Lean Meat 
      2
    • 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