Easy Homemade Chicken Noodle Soup
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A good chicken noodle soup doesn’t require eons of chopping and simmering. So with this soup, you still get a savory broth, oodles of tender noodles and oh yeah–with three cups of shredded chicken, it's filling too. MORE+LESS-
Make with
Progresso Broth
1
carton (32 oz) Progresso™ chicken broth
3
cups shredded or chopped rotisserie chicken
2
teaspoons seasoning of choice (salt, pepper, poultry seasoning, garlic salt, etc.)
6
oz (1/2 bag) cholesterol-free egg white noodles, uncooked
1
small bag (about 2 cups) frozen veggies, if desired
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1
In large stock pot, add broth, water, chicken, and seasonings. (Add more seasoning to taste, if desired.) Bring to a boil.
2
Add egg noodles and continue boiling to cook noodles as directed on package. Soup is ready to serve when noodles are done. Season with salt and pepper to taste, or allow your guests to season their own.
Expert Tips
- If you want to add veggies--it’s a snap! Add 2 cups frozen vegetables in Step 1 and bring to a boil before adding the noodles in Step 2.
- The noodles in this easy chicken noodle soup recipe will continue to absorb liquid, so if you make the soup ahead, plan to cook the noodles separately and stir them in just before serving.
- Mix things up by swapping egg noodles for rotini, fusilli or cavatappi pasta.
- If you like things spicy, add a bit of red pepper or Sriracha sauce.
- Most broth-based soups refrigerate well for up to 3 days. Pour soup into shallow containers so they cool rapidly, cover tightly and refrigerate. Reheat over medium heat until hot.
- Leftovers freeze or refrigerate well. Add a bit of red pepper sauce or Sriracha sauce to taste if you like a kick!
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 90
% Daily Value
- Total Fat
- 10g
- 15%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 120mg
- 41%
- Sodium
- 1510mg
- 63%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 1g
- Protein
- 35g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- We have to come clean: this "homemade" soup is really more of the semi-homemade variety. It takes about two minutes to throw together, and before you know it you'll have a semi-homemade batch of your own. If you need a quickie idea for tonight's dinner, this is it.How to Make Chicken Noodle Soup:1. Add broth, water and cut-up rotisserie chicken to a large pot.2. Season to taste and bring to a boil.3. Add noodles and cook until noodles are done.You can also add frozen corn or other vegetables (broccoli, beans) to this soup to change it up a bit. And if you don't like egg white noodles or simply don't have them handy, you could use any variety of pasta instead. And the best part is that the leftovers are just as inhalable the next day. Yum.More soup recipes right this way .
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