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Chicken Noodle Soup

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In The Refrigerated Meat Case

PERDUE® SHORT CUTS® Roasted Chicken Strips

Chicken Noodle Soup

Chicken Noodle Soup
Comments

In The Refrigerated Meat Case

PERDUE® SHORT CUTS® Roasted Chicken Strips

In The Refrigerated Meat Case

PERDUE® SHORT CUTS® Roasted Chicken Strips

Made With:

PERDUE® SHORT CUTS® Roasted Chicken Strips

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PREP TIME: 0min COOK TIME: 30min
Serves 8

Prep/Cook
PREP TIME: 0min COOK TIME: 30min
Serves
Serves 8

  • 160
    Calories
  • 13g
    Protein
  • 420mg
    Sodium
  • 1g
    Sat. Fat
  • 2g
    Sugar
  • nutritional information

Ingredients

2 tbsp. olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 cup thinly sliced carrots

1 pkg. (48 oz.) low sodium, fat free chicken broth

2 cups (4 oz.) wide egg noodles, uncooked

1 tbsp. chopped fresh parsley

1 tbsp. minced fresh basil or 1/2 tsp. dried basil leaves

1 tbsp. minced fresh thyme or 1/2 tsp. dried thyme leaves

Salt and pepper to taste


Step 1

Heat oil in large pot over medium heat. Add onion, celery and carrots, cook, while stirring, about 3 to 4 minutes or just until tender.

tip TIP

TIP: Prepare soups and stews the night before, refrigerate, and skim off any congealed fat before reheating. Lifestyle Tip: Stick margarine and butter have the same calories and fat grams.

Step 2

Add chicken broth; bring to boil. Add chicken, noodles, parsley, basil and thyme; bring to boil then reduce heat and simmer about 8 to 10 minutes or until noodles are tender.

Step 3

Season to taste with salt and pepper.

Chicken Noodle Soup Ta Da Ta Da

Chicken Noodle Soup

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Mouth-watering goodness. Serves 8 /recipe-images/Chicken-Noodle-Soup-thumb.jpg /recipe-images/Chicken-Noodle-Soup-thumb.jpg