Recipe
Soup, Chili & Stew
Easy Chicken Noodle Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Hy-Vee fat-free chicken broth | ||
| 1 medium carrot, peeled and diced | ||
| 1 rib celery, thinly sliced | ||
| ⅛ tsp. ground black pepper | ||
| ½ c. uncooked egg noodles | ||
| 1 c. chopped cooked chicken | ||
| ½ c. Hy-Vee frozen peas, thawed | ||
| Dash Hy-Vee thyme | ||
| Chopped fresh parsley, optional |
Directions
- In a medium saucepan, combine chicken broth, carrot, celery and black pepper. Bring to a boil; add noodles and boil 5 minutes.
- Add chicken, peas and thyme, boil 5 to 10 minutes longer, or until noodles are tender and peas are cooked. Sprinkle with chopped fresh parsley, if desired.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 45mg
- Sodium: 1230mg
- Total Carbohydrates: 12g
- Protein: 18g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 10%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee fat-free chicken broth container.