Chicken noodle soup just got easier
Using precooked noodles and leftover chicken makes this noodle soup come together quickly and easily.
This recipe is an easy way to make your own chicken noodle soup with less salt and fat than store-bought or canned soup. It’s perfect for any time you have leftover chicken.
Simply add broth to sliced, diced, and minced veggies and simmer slowly. If you don’t have precooked or leftover noodles, cook the noodles separately while the veggies and broth are simmering.
This recipe freezes well.
Servings: 6
Ingredients
- 3 stalks celery, diced
- 3 carrots, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups coarsely chopped or sliced mushrooms
- 1/2 cup minced parsley
- Leaves from 4 stems of marjoram and oregano — optional
- 8 cups low sodium chicken broth
- 8 ounces whole grain pasta, cooked separately
- 2 cups leftover diced or shredded chicken breast
- Salt and freshly ground pepper to taste
- Optional hot sauce to taste
Directions
- In a soup pot over medium-low heat, add broth to all the vegetables and herbs, if using.
- Simmer for 5 to 10 minutes, or until the veggies are tender.
- Add the precooked noodles and the chicken.
- Heat through and serve.
Nutrition information (per serving)
- Calories: 280
- Total fat: 3.5 g
- Saturated fat: 1 g
- Cholesterol: 40 mg
- Sodium: 470 mg
- Total carbohydrate: 37 g
- Dietary fiber: 5 g
- Total sugars: 6 g
- Protein: 25 g
Includes 1/2 tsp added salt