Ingredients30 m servings 74 cals
- Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil.
- Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
- Serving Suggestion: Serve with your favorite cheese and crackers and a spinach salad. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.
Per Serving: 74 calories; 2.2 g fat; 6.3 g carbohydrates; 7.6 g protein; 26 mg cholesterol; 996 mg sodium. Full nutrition
ReviewsRead all reviews 23
I've made this a few times and it's been a solid recipe. I add chopped onion and shred the chicken and it's phenomenal
I needed a quick comforting soup for lunches at work--this was good for me. I used Imagine organic chicken broth and I added in more carrot and celery along with a mess of fresh minced garlic an...
This is exactly what it is supposed to be a quick and easy clear chicken soup. I added parsley, lemon pepper and a little paprika. hit the spot!
We doubled the recipe and let the veggies cook for 30 min. with the chicken. Added noodles 10 min. before serving.
I made this soup for lunch today. I only had 1 can of chicken broth so I added 4 cups of water to 4 teaspoons of boullion. I added garlic to this and garlic pepper, mrs. dash, red pepper flakes ...
This is super easy, super quick and super yummy. I keep a case of Swansons on hand and use this recipe for those nights when I am too busy or too tired for meal prep. The kids love it and my h...
I made this when I was feeling pretty under the weather. It was pretty good, but was lacking something I can't put my finger on. Maybe it was because when you're sick, chicken noodle soup by a l...
very good. The carrots do need extra time to saute for a good soft texture. I used dumpling type noodles and a prebaked chicken. Yum!!