Chicken Noodle and Vegetable Soup
Ingredients
- 2 (32oz) cartons chicken broth (reduced sodium)
- 3 cups uncooked dried egg noodles (about 4oz)
- 1/2 cup chopped celery
- 1 cup coarsely chopped carrots
- 1/2 teaspoon poultry seasoning
- 1 (14.5oz) can Butter KernelĀ® Cut Green Beans (drained)
- 1 cup chopped cooked chicken
- 1/2 cup sliced green onions (2 large, using white and green)
Chicken Noodle and Vegetable Soup
20 min
Total Time
20 min
Prep Time
6
Servings
Ingredients
- 2 (32oz) cartons chicken broth (reduced sodium)
- 3 cups uncooked dried egg noodles (about 4oz)
- 1/2 cup chopped celery
- 1 cup coarsely chopped carrots
- 1/2 teaspoon poultry seasoning
- 1 (14.5oz) can Butter KernelĀ® Cut Green Beans (drained)
- 1 cup chopped cooked chicken
- 1/2 cup sliced green onions (2 large, using white and green)
Directions
In 3-quart nonstick saucepan, combine broth, noodles, celery, carrots and seasoning. Bring to a boil. Cook 5 to 8 minutes or until desired doneness, stirring occasionally. Stir in all remaining ingredients. Cook 5 minutes or until thoroughly heated.
Tips: Poultry seasoning is a wonderful blend of herbs that is delicious with chicken and turkey. You can substitute another dried herb for flavor. Use 1 teaspoon dried parsley, thyme, or sage.
Use your favorite dried noodle in this recipe. This is a great way to use what you have in your pantry. Just check the package directions for cooking times.
Serving Suggestion: Top individual servings with a sprinkling of sliced green onions.
Serve this all-time family favorite soup with warm breadsticks or saltine crackers.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 130, Total Fat g (Saturated Fat 0g, Trans Fat 0g), Sodium 910mg, Carb 19g, Fiber 2g, Total Sugar 3g, Added Sugar 0g, Protein 11g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.