Chicken Noodle Soup
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Chicken Noodle Soup

Chicken Noodle Soup

Serves 8 | Prep/Cook Time: 30 Min
  • Calories 160
  • Protein 13g
  • Sodium 420mg
  • Sat.Fat 1g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 160
% Daily Value*
Total Fat 6g 9 %
Saturated Fat 1g 5 %
Cholesterol 50g 17 %
Sodium 420mg 18 %
Total Carbs 15g 0 %
Dietary Fiber 1g 4 %
Sugars 2g
Protein 13g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned (9 oz.)
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 cup thinly sliced carrots
1 pkg. (48 ounces) low sodium, fat free chicken broth
2 cups (4 ounces) wide egg noodles, uncooked
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh basil or 1/2 teaspoon dried basil leaves
1 tablespoon minced fresh thyme or 1/2 teaspoon dried thyme leaves
Salt and pepper to taste
1 Heat oil in large pot over medium heat.  Add onion, celery and carrots, cook, while stirring, about 3-4 minutes or just until tender. 

TIP: Recipe 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.

2 Add chicken broth; bring to boil. Add chicken, noodles, parsley, basil and thyme; bring to boil then reduce heat and simmer about 8-10 minutes or until noodles are tender.
3 Season to taste with salt and pepper.
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Serves 8 noodle soup_1_thumb.jpg noodle soup_1_thumb.jpg

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