Country-Style Chicken Noodle Soup Recipe


Nutrition

Cal/Serving: 601
Daily Value: 30%
Servings: 4

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat20g30%
Saturated5g27%
Trans0g0%
Carbs74g25%
Fiber7g26%
Sugars12g0%
Protein33g67%
Cholesterol120mg40%
Sodium2050mg85%
Calcium94mg9%
Magnesium89mg22%
Potassium1006mg29%
Iron4mg25%
Zinc3mg21%
Vitamin A8151IU163%
Vitamin C10mg16%
Thiamin (B1)1mg54%
Riboflavin (B2)1mg35%
Niacin (B3)15mg77%
Vitamin B61mg37%
Folic Acid (B9)218µg54%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K27µg34%
Fatty acids, total monounsaturated8g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Forget the doctor's office. Curl up on the couch on your sick day off with this classic chicken noodle soup, sure to beat the sniffles.

4.333335
Ratings12

INGREDIENTS

  • Two 14 ½-ounce cans chicken broth
  • 3 cups water
  • 2 teaspoons Knorr bouillon powder
  • 1 small onion, chopped
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 1 bay leaf
  • One 14 ½-ounce can corn, drained
  • 2 ½ cups roasted chicken, cut up
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 8 ounces wide egg noodles

DIRECTIONS

Bring the broth and water to a boil in a large saucepan. Add the bouil­lon powder, onion, carrots, celery, and bay leaf. Cover the pan with a lid and boil on medium heat until the vegetables are tender, about 15 minutes.

Add the corn, chicken, salt, and pepper; return to a boil for 2 minutes. Add the noodles to the soup; cook at a medium boil until the noodles are al dente, about 7 minutes. Remove the pan from heat and keep covered until ready to serve. Noodles will continue to soften in the warm broth. Remove the bay leaf before serving.

Recipe Details

Adapted from "200 Soups" by Madge Baird (Gibbs Smith, 2011)

Servings: 4

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