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Chicken Noodle Soup

  • 4servings
  • 25minutes
  • 300calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 2 cloves garlic, finely chopped

  3. 8 medium green onions, sliced (1/2 cup)

  4. 2 medium carrots, chopped (1 cup)

  5. 2 cups cubed cooked chicken

  6. 2 cups uncooked egg noodles (4 oz)

  7. 1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

  8. 1/4 teaspoon pepper

  9. 1 dried bay leaf

  10. 5 1/4 cups Progresso® chicken broth (from two 32-oz cartons)

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.

  2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

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