Country-Style Chicken Noodle Soup Recipe


Nutrition

Cal/Serving: 583
Daily Value: 29%
Servings: 4

High-Fiber
Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat19g30%
Saturated5g27%
Trans0g0%
Carbs67g22%
Fiber6g23%
Sugars8g0%
Protein37g74%
Cholesterol115mg38%
Sodium2995mg125%
Calcium82mg8%
Magnesium80mg20%
Potassium1017mg29%
Iron5mg27%
Zinc3mg21%
Phosphorus464mg66%
Vitamin A7934IU159%
Vitamin C8mg13%
Thiamin (B1)1mg50%
Riboflavin (B2)0mg29%
Niacin (B3)17mg83%
Vitamin B61mg31%
Folic Acid (B9)199µg50%
Vitamin B121µg14%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K13µg16%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Mirepoix
flickr/photobunny

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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