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Easy Chicken Noodle Soup

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By Pillsbury Kitchens
Updated Mar 8, 2023
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There's nothing like a homemade bowl of chicken noodle soup on a chilly day—and this simple chicken noodle soup only takes 30 minutes to make! We made sure to pack the perfect amount of veggies and fresh flavor into this Easy Chicken Noodle Soup, making it deliciously hearty and comforting. Serve up a warm bowl whenever you need a pick-me-up!

More About This Recipe

  • One of the most important components in a perfect chicken noodle soup is the mirepoix. Also called the “holy trinity,” mirepoix is a mixture of chopped onions, carrots and celery used to add flavor to stocks, broths and soups. This easy chicken noodle soup recipe calls for a frozen bag of these veggies, but you can also use fresh produce if you have more time. The general rule is to add a 2:1:1 ratio of onions, carrots and celery. Other cuisines use a version of mirepoix in their soups as well. It’s the base of some soups in the south; Louisiana gumbos also call for onions and celery, but swap out carrots and use green bell pepper instead. In Italian cuisine, soffrito starts with onion, carrots and celery, but also sometimes features chopped parsley, garlic or even cured meats. Now that you know what makes a good base for a delicious soup, try more chicken soups next. Then, make them taste even better with our foolproof tips and tricks.

Easy Chicken Noodle Soup

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 6
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped carrot
  • 1 container (8 oz) refrigerated chopped celery, onion and bell pepper mix
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1 cup water
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 cups uncooked whole-grain extra-wide egg noodles (4 oz)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground pepper
  • Chopped fresh parsley, if desired
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
  • Step 
    2
    In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
  • Step 
    3
    Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.

Nutrition

200 Calories
7g Total Fat
16g Protein
18g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
460mg
19%
Potassium
250mg
7%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
7%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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